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garlic butter coconut chickpeas

Garlic Butter Coconut Chickpeas with Asparagus

These chickpeas are full of garlic and coconut flavour and the whole thing comes together in half an hour!
Course Main Course
Cuisine Mediterranean
Prep Time 5 minutes
Cook Time 20 minutes
Servings 4 servings
Calories 462kcal


  • 2 x 400g tins Chickpeas drained
  • ¼ cup Olive Oil
  • 2 tablespoon Honey
  • 6 cloves Garlic crushed
  • 1 tablespoon Ginger grated
  • 1 teaspoon Cayenne Pepper
  • 1 teaspoon Cumin
  • Bunch fresh Coriander chopped
  • 50 g Butter
  • 1 teaspoon Chilli Powder
  • 1 teaspoon Turmeric
  • 100 ml Coconut Milk
  • 100 g 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.


Calories: 462kcal