Creamy Coconut Chickpeas

4.57 from 37 votes

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Looking for the perfect chickpea meal? You’re going to fall hard for the perfection that is my Creamy Coconut Chickpeas! This comforting dish has graced my page for several years, offering a unique twist on the classic Chana Masala. Inspired by the rich flavors of 🇮🇳 Indian and Asian cuisines, healthy chickpeas are simmered in a smooth coconut sauce and are sure to seduce your taste buds.

Whether you prefer a burst of 🔥 spices or a subtle hint of flavor, these Creamy Coconut Chickpeas are whatever you make of them! Go ahead and get creative in the kitchen by seasoning as much as you like! I’d love to hear about your cultural interpretation of this dish and any personal touches you add to make it your own.

Why You’ll Love Creamy Coconut Chickpeas

The creamy 🥥 coconut milk perfectly blends with the tender chickpeas, leaving you with a comforting and satisfying meal. And the best part? You can spice it up just the way you like it. Whether you’re a kitchen whiz or a newbie, this recipe is bound to become a go-to favorite for its simplicity and flavor.

How to Prepare Creamy Coconut Chickpeas

🧅 Sauté onion in a pan on medium-high heat until translucent (1-2 minutes).

🧄 Add garlic and sauté for another 30 seconds, being careful not to burn.

🥥 Add chickpeas, tomato sauce, and cream from a can of coconut milk, and stir.

🧂 Season with spices to taste, optionally adding salt, pepper, and turmeric before or after adding wet ingredients.

🥬 Optionally, add chopped spinach and stir, then remove from heat.

🌿 Garnish with parsley, cilantro, or basil.

🍚 Serve by itself or over rice and enjoy!

Nonna’s Tip 🥥

If you don’t like coconut milk you are more than welcome to use something else, such as cream cheese or even sour cream.

Creamy Coconut Chickpeas

Variations and Substitutions for Creamy Coconut Chickpeas

This lovely vegetarian meal is so flexible, you can certainly adjust it to fit what you have on hand. Remember if you are changing or adding ingredients you may have to experiment and adjust the quantities.

  1. Experiment with different vegetables such as 🫑 bell peppers, zucchini, carrots, or mushrooms. You can sauté them with the onion and garlic or add them later with the chickpeas.
  2. In addition to chickpeas, you could add tofu or diced 🐔 chicken for some added protein.
  3. Play around with different spice blends such as curry powder, garam masala, or cumin.
  4. Aside from 🥬 spinach, you can use kale, Swiss chard, or collard greens.

Similar Recipes

Best Served With

  • A bowl of quinoa or rice 🍚
  • A fresh salad such as my Simple Green Salad
  • Warm naan bread or pita bread
  • A side of steamed vegetables, such as broccoli, cauliflower, or green beans

Common Questions

What type of salt do you usE?

I use Redmond Real Salt, please note that depending on the salt you use, your dish may be less or more salty. Salt is to taste so please always taste and adjust as you cook.

How should I season the Creamy Coconut chickpeas?

Feel free to adjust the spices or add your own. Curry paste or chili powder is an option instead of Turmeric so please feel free to experiment.

What type of chickpeas do you use?

If I’m using a can of chickpeas, I like to opt for organic.

Can I use dried chickpeas instead of canned chickpeas?

Yes, you can use dried chickpeas, but you’ll need to soak and cook them before adding them to the recipe. Follow the package instructions for soaking and cooking times.

Is there a substitute for coconut milk cream?

Yes, you can use heavy cream, Greek yogurt, sour cream, or cashew cream as alternatives to coconut milk cream. Adjust the quantity according to your preference for creaminess.

Can I make Creamy Coconut Chickpeas ahead of time?

Yes, you can make the recipe ahead of time and store it in an airtight container in the refrigerator for up to 3-4 days. Reheat it gently on the stovetop or in the microwave before serving.

Can I freeze this dish?

Yes, you can freeze Creamy Coconut Chickpeas for up to 2-3 months. Let it cool completely before transferring it to freezer-safe containers or bags. Thaw it overnight in the refrigerator before reheating.

How do you cook the rice to serve with the Creamy Coconut Chickpeas?

I added one cup of dry jasmine rice in 2 cups of water in my rice cooker with a pinch of salt but feel free to use any rice you like.

Creamy Coconut Chickpeas

Creamy Coconut Chickpeas

Looking for the perfect chickpea meal? You're going to fall hard for the perfection that is my Creamy Coconut Chickpeas!
4.57 from 37 votes
Course: Side Dish
Cuisine: Indian
Servings: 2
Author: The Modern Nonna
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

Ingredients 

  • 2 cups cooked jasmine rice, any rice you like
  • 1 tablespoon avocado oil, or any
  • 1 small onion, finely diced
  • 3 cloves garlic, minced
  • 1.5 cups cooked chickpeas, I used one 14 oz can organic drained chickpeas
  • cup tomato sauce
  • 3-4 tablespoons of the cream that sits on top of a can of coconut milk
  • 1 teaspoon salt, to taste
  • 1 teaspoon pepper, to taste
  • ½ teaspoon turmeric powder, measure with your heart
  • 1 cup fresh spinach, for any green, finely chopped
  • fresh parsley or cilantro, optional

Instructions 

  • In a pan on medium-high heat start by sautéing the onion until translucent. This should take 1 to 2 minutes. Add the garlic and sauté for another 30 seconds. You do not want anything to burn.
  • Add the chickpeas, tomato sauce, the cream that sits on top of a can of coconut milk and stir. Add the spices to taste and stir again. You are more than welcome to add the salt pepper and turmeric before you add the wet ingredients but in terms of taste it doesn’t make a difference to me in this dish.
  • Optionally add some chopped spinach, give it a stir and take it off the heat. Garnish with parsley, cilantro, or even basil it’s totally up to you. Top it off on top of rice and enjoy.

Video

Nutrition

Calories: 589kcal, Carbohydrates: 90g, Protein: 18g, Fat: 19g, Saturated Fat: 8g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 6g, Sodium: 1383mg, Potassium: 816mg, Fiber: 13g, Sugar: 10g, Vitamin A: 1624IU, Vitamin C: 15mg, Calcium: 126mg, Iron: 6mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Side Dish
Cuisine: Indian
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Hi! I'm Sneji. Nice to meet you!

I am more commonly known as “The Modern Nonna” on social media where I create easy home cooked meals with a modern twist. I was born and raised in Sofia, Bulgaria and learned how to cook at the best culinary school in the world – my grandma’s kitchen. I lived in Greece on the Island of Crete with my parents for a while and then moved to Toronto, Canada when I was in grade 5. I started to really cook and experiment with food 11 years ago when I was 21 years old. Everything I currently know is a reflection of some part of my life…

Keep up to date with me on social media! Follow @themodernnonna

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23 Comments

  1. So excited. Going to make this for lunch shortly. Is “tomato sauce” tomato paste, tomato pasta sauce, or crushed tomatoes? Thank you in advance xx

    1. Hi Sally, you can use a tomato pasta sauce or crushed tomatoes. Tomato pasta sauce will add a bit more flavor. I like the brand Rao’s. Hope it turns out delicious!