Zesty Vegan Coconut Lemongrass Chickpeas Recipe

/ Vegan Recipes / By

If you’re on the lookout for a vibrant vegan recipe that brings a taste of the tropics to your table, look no further than this Vegan Coconut Lemongrass Chickpeas dish. This recipe combines the creamy richness of coconut milk with the refreshing aroma of lemongrass, making it a delightful meal that will transport your taste buds straight to a sunny paradise.

Picture this: tender chickpeas simmered in a fragrant coconut broth, infused with the zesty notes of lemongrass, ready to be served over a bed of fluffy rice. It’s not just a meal; it’s an experience that will make you feel good inside and out.

Delicious Vegan Coconut Lemongrass Chickpeas

A bowl of Vegan Coconut Lemongrass Chickpeas with chickpeas in coconut broth, garnished with cilantro, served over rice on a rustic table.

This Vegan Coconut Lemongrass Chickpeas recipe is a delightful combination of nutty chickpeas, creamy coconut milk, and zesty lemongrass, creating a dish that is both hearty and refreshing. The taste is a perfect balance of sweet and savory, with a hint of citrus that brightens every bite.

Ingredients

  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 can (14 oz) coconut milk
  • 2 stalks of lemongrass, minced
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon ginger, grated
  • 1 tablespoon soy sauce or tamari
  • 1 tablespoon lime juice
  • 1 teaspoon chili flakes (optional)
  • 2 tablespoons coconut oil
  • Salt to taste
  • Fresh cilantro for garnish
  • Cooked rice for serving

Instructions

  1. Sauté Aromatics: In a large pot, heat coconut oil over medium heat. Add the chopped onion, garlic, and ginger, and sauté until fragrant and the onion becomes translucent (about 3-4 minutes).
  2. Add Lemongrass: Stir in the minced lemongrass and cook for another minute until aromatic.
  3. Combine Ingredients: Add the chickpeas, coconut milk, soy sauce, lime juice, and chili flakes (if using). Stir well to combine.
  4. Simmer: Bring the mixture to a gentle simmer. Reduce heat and let it cook for about 15-20 minutes, stirring occasionally, until the sauce thickens slightly.
  5. Season: Taste and adjust the seasoning with salt as needed.
  6. Serve: Serve the chickpeas over cooked rice and garnish with fresh cilantro.

Cook and Prep Times

  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Servings: 4
  • Calories: 320kcal
  • Fat: 18g
  • Protein: 10g
  • Carbohydrates: 32g