Coconut-Turmeric Chickpea Stir

A vibrant and creamy chickpea stir fry, infused with aromatic turmeric and rich coconut milk, perfect for a quick and satisfying dairy-free meal.

⏱️ Cooking Time: 20 minutes | 🍽️ Servings: 1

Instructions

1. 1.
   Heat the olive oil in a medium-sized pan over medium heat. Once the oil is shimmering, add the turmeric powder and salt. Stir for about 30 seconds until the turmeric releases its aroma. This blooming process enhances the flavors of the spices.
2. 2.
   Add the drained and rinsed chickpeas to the pan. Stir them to coat evenly with the turmeric oil. Cook for about 5-7 minutes, occasionally stirring, until the chickpeas start to turn golden and slightly crisp on the edges. If the chickpeas are sticking, you can add a splash more olive oil.
3. 3.
   Reduce the heat to low and pour in the coconut milk. Stir gently, ensuring the chickpeas are submerged and the sauce is a uniform golden color. Allow the mixture to simmer for 5 minutes. The coconut milk should thicken slightly, coating the chickpeas in a creamy sauce.
4. 4.
   Taste the sauce and adjust the seasoning if necessary. If the mixture tastes too bland, add a little more salt – a pinch at a time. If the turmeric flavor is too strong, you can balance it by simmering for a minute longer, as the heat helps to mellow the spice.
5. 5.
   Serve warm, garnished with fresh herbs if desired, like cilantro or parsley. For a twist, scatter some toasted seeds on top for added texture. This dish pairs well with rice or flatbread for a complete meal.