Coconut Ginger Chickpea Stir Fry

A quick and creamy dish combining the richness of coconut milk with zesty ginger and hearty chickpeas. Perfect for a satisfying dairy-free meal.

⏱️ Cooking Time: 20 minutes | 🍽️ Servings: 1

Instructions

1. 1.
   Heat the olive oil in a medium skillet over medium heat. Once the oil is shimmering, add the ginger and sauté for about 30 seconds until fragrant. This step helps infuse the oil with ginger flavor, setting the foundation for the dish.
2. 2.
   Add the chickpeas to the skillet and stir to coat them well with the ginger-infused oil. Cook for 3-4 minutes, stirring occasionally, until the chickpeas start to become slightly golden and crisp. This will add a delightful texture and a touch of nuttiness to the dish.
3. 3.
   Pour in the coconut milk, stirring well to combine with the chickpeas. Reduce the heat to low and let the mixture simmer gently. Allow it to cook for about 5 minutes until the sauce thickens slightly, becoming creamy and well-integrated. Stir frequently to prevent sticking and ensure even cooking.
4. 4.
   Add the bell pepper slices to the skillet, folding them into the chickpeas and coconut milk mixture. Cook for an additional 3-4 minutes, or until the bell peppers begin to soften but still retain a slight crunch. This will add a fresh, vibrant flavor and a bit of texture contrast.
5. 5.
   Taste and adjust seasoning as needed. If the sauce becomes too thick, add a little more coconut milk to reach your desired consistency. Serve hot, garnished with fresh herbs if desired, to enhance the flavor and presentation.