These garlic butter coconut chickpeas are full of flavour and super easy to make. The whole thing comes together in half an hour!
I really love chickpeas. When it gets near to the end of the month and I’m hunting for something meat free I can make for dinner to try and save on food costs I often turn to chickpeas as a great meat free option. They have great flavour, work well with most other foods and are full of protein. This recipe for garlic butter coconut chickpeas is easy and tasty. Throw it over rice, try it in wraps, with the egg or without. It’ll be great however you have it.
You start off by marinating the chickpeas in a combination of oil, honey, spices and some fresh coriander. I didn’t do this for long because I was starving but I assume marinating for longer would make them taste even better. Once you’ve marinated them just throw everything into a pan and let it cook for a few minutes before adding the butter and letting everything sizzle together. It will smell amazing I promise you.
You’ll want to be roasting some asparagus at this point too. I really haven’t been taking enough advantage of asparagus. I forget how much I love it but it’s one of those vegetables you can cook really simply and it’s still amazing. For this dinner it was simply olive oil, salt and pepper. Roasted until it was charred on the ends and soft. I like all my food with a good hit of salt and I ended up snacking on these asparagus spears straight from the pan because they were so salty and delicious.
I served these chickpeas over rice because I was looking for something really filling and hearty. All the lovely coconutty garlic butter soaked into the rice and made the whole thing taste amazing.
And then I topped it all off with a poached egg. Of course you could leave the egg off if you like but it adds an extra texture to the dish as well as the yolk giving a bit more creamy sauciness to the whole thing. Make sure you dip an asparagus spear in that yolk to break it, that’s a perfect flavour combination right there.
Finally, top everything with a good sprinkling of fresh coriander leaves. Enjoy!
These chickpeas are full of garlic and coconut flavour and the whole thing comes together in half an hour!
- 2 x 400g tins Chickpeas drained
- 1/4 cup Olive Oil
- 2 tbsp Honey
- 6 cloves Garlic crushed
- 1 tbsp Ginger grated
- 1 tsp Cayenne Pepper
- 1 tsp Cumin
- Bunch fresh Coriander chopped
- 50g Butter
- 1 tsp Chilli Powder
- 1 tsp Turmeric
- 100ml Coconut Milk
- 100g Asparagus
- 4 Eggs
- Preheat you oven to 180°C. Start by marinating your chickpeas in the olive oil, honey, garlic, ginger, cayenne, cumin and coriander for as much time as you have. When you're ready to start cooking spread your asparagus onto a baking tray with some olive oil, salt and pepper and place in the oven for 20 minutes.
- While the asparagus is cooking heat a frying pan over medium high heat then tip the chickpeas and marinade in and allow to sizzle for a few minutes. Add the butter and some salt and pepper and cook for a few more minutes until the butter is fully melted and the garlic starts to brown.
- Add the chilli powder and turmeric and stir through the chickpeas. Pour in the coconut milk and allow to come to a simmer for a few minutes.
- While that's happening poach your eggs for a couple of minutes then serve the chickpeas over rice or some other grain topped with a poached egg and the roasted asparagus.
WONDERING WHAT TO DO WITH THE LEFTOVER INGREDIENTS YOU’VE GOT FROM MAKING THese garlic butter coconut chickpeas?
If you’re anything like me then you’re always looking for ways to save money and avoid food waste so I want to make sure you’ve get plenty of ideas on how to use up any ingredients that are leftover from my recipes!
Chickpeas and garlic also feature in this garlic pasta recipe. Stir some of the coriander into yoghurt to make the accompaniment to this chorizo chilli. Finally, top this harissa polenta with some of the leftover eggs!