Add cumin, turmeric, paprika, and cayenne. Toast the spices for 1 minute.
Add chickpeas, diced tomatoes (with juices), and coconut milk. Stir to combine.
Bring the mixture to a gentle boil, then reduce heat and simmer uncovered for 20–25 minutes, stirring occasionally.
Season with salt, pepper, and lime juice to taste.
Garnish with chopped cilantro before serving.
Serving and Storage Tips:
Serve hot over basmati rice, quinoa, or with warm naan bread.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat on the stove or microwave until warmed through.
Variations:
Add spinach or kale for extra greens.
Swap chickpeas with lentils or white beans.
Make it spicy by adding chopped fresh chili or more cayenne.
Stir in a spoonful of almond butter for added richness.
FAQs:
Q: Can I use dried chickpeas?
A: Yes, but soak and cook them ahead of time before using in this recipe.
Q: Is this recipe gluten-free?
A: Yes, all the ingredients are naturally gluten-free. Just ensure your canned goods and spices are certified gluten-free.
Q: Can I freeze it?
A: Absolutely. Let it cool completely before freezing. Store in freezer-safe containers for up to 3 months.
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