It’s ready in well under an hour, uses affordable ingredients, and packs in plenty of flavor for a dinner fit for any day of the week. With a sweet, slightly spicy coconut and tomato sauce that is absolute perfection, and plenty of crisp, nearly creamy chickpeas,

Ingredients

• 4 Tbsp coconut oil, divided
• 2 (15.5-oz.) cans chickpeas, drained, rinsed, divided
• 1 large yellow onion, thinly sliced into half-moons
• 1/2 cup water, divided
• 1 Tbsp finely grated or minced garlic (from 4 to 5 cloves)
• 1 Tbsp finely grated or minced peeled ginger (from a 1" piece)
• 1 Tsp ground cumin
• 1/2 tsp ground cinnamon
• 1/2 tsp ground turmeric
• 1/2 tsp cayenne pepper
• 1 Tbsp tomato paste
• 1 (13.5-oz.) can unsweetened coconut milk
• 1 1/2 tsp light brown sugar
• 1/4 tsp baking soda
• pinch Kosher salt
• 1 lime - squeezed
• some Cooked white rice and torn fresh basil, for serving

Instructions

1. In a large skillet over medium-high heat, heat 2 Tbsp. oil. Add 1 can chickpeas and cook, stirring occasionally and reducing heat as needed to avoid burning, until golden brown and crisp, 3 to 4 minutes. Transfer chickpeas to a medium bowl. Repeat with remaining 2 Tbsp. oil and chickpeas.
2. In same skillet over medium heat, combine onion and 1/4 cup water and cook, stirring occasionally, until onion is softened, 7 to 10 minutes.
3. Add garlic, ginger, cumin, cinnamon, turmeric and cayenne (to taste) and cook, stirring, until fragrant, about 1 minute. Add tomato paste and cook, stirring frequently, until paste is slightly darkened, about 2 minutes. Pour in milk and stir to combine. Add brown sugar, baking soda, crisped chickpeas, and remaining 1/4 cup water. Bring to a boil, scraping browned bits from bottom of pan. Reduce heat to medium-low, bring to a simmer, and cook, stirring occasionally, until sauce thickens and flavors have melded, about 10 minutes.
4. Remove from heat; season with salt. Stir in lime juice.
5. Divide rice among plates or shallow bowls. Spoon chickpeas and sauce over. Top with basil.

Notes

It’s ready in well under an hour, uses affordable ingredients, and packs in plenty of flavor for a dinner fit for any day of the week. With a sweet, slightly spicy coconut and tomato sauce that is absolute perfection, and plenty of crisp, nearly creamy chickpeas,

Serves

4