Creamy Turmeric Chickpea Skillet
Creamy Turmeric Chickpea Skillet- made in just one-pot, this recipe is healthy, comforting and perfect for a quick and easy weeknight meal. Comes together in just 30 minutes!
Soups, stews, and curries are pretty much all I want right now. Are you feeling the same?
It’s all we can do to try and stay warm with the fury of winter upon us. It feels like a frozen tundra outside yet life must go on. Which makes this recipe ideal because it’s healthy, cozy, and it comes together in just 30 minutes! Perfect for a chilly weeknight dinner.
Creamy Turmeric Chickpea Skillet Ingredients
- Chickpeas: Using precooked chickpeas is key to making this recipe come together in a jiffy. My favorite brand is Jovial because they’re stored in glass (which means no BPA or other unknown hormone disruptors) and they maintain their shape the best.
- Fresh Turmeric and Ginger: Opting for fresh turmeric and ginger makes all the difference in this dish. But if you can’t find fresh turmeric, no worries! You can substitute an extra teaspoon of ground turmeric in it’s place.
- Cracked Black Pepper: Pepper enhances curcumin absorption (the main anti-inflammatory component of turmeric). It’s best to make sure you include both to maximum the benefits.
- Bell Peppers: You can thinly slice or finely chop the peppers, either method will work. If you like spicy foods, feel free to substitute a few jalapeños in place of one of the bell peppers.
- Coconut Milk: Full-fat coconut milk gives this dish it’s rich and creamy texture. I find canned coconut milk to be the creamiest and my favorite brand is Native Forest. They have phased out BPA from their cans but I’m not sure what they’re using as the alternative. Either way, it’s the best quality that I’ve been able to find.
- Lemon or Lime Juice: Fresh citrus adds a touch of brightness and brings out the flavor of the turmeric and ginger.
- Make it spicy: substitute jalapeños for one of the bell peppers or add 1/2 teaspoon crushed red pepper for a little kick.
- Add some greens: Towards the end of cooking, add in a few handfuls of baby spinach or chopped chard. Set at a low boil, cover and cook for about 5 minutes, until the greens are wilted.
- Kick up the protein: Feel free to serve it with baked tofu or tempeh to up the protein!
Looking for more chickpea recipes?
- One-Pot Chickpea Tikka Masala
- One-Pot Spanish Quinoa
- Vegan Zucchini ‘Meatballs’
- Sheet Pan Chickpea Tikka
- Thai Red Curry Chickpea ‘Meatballs’
Creamy Turmeric Chickpea Skillet
Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
- 2 tablespoons oil or vegan butter (I like Miyokos)
- 1 medium yellow onion, thinly sliced
- 2 bell peppers, cored and thinly sliced
- 1 teaspoon fine sea salt
- 2-inches fresh turmeric root, peeled and minced*
- 2-inches fresh ginger, peeled and minced
- 3 garlic cloves, minced
- 2 teaspoons chili powder
- 1 teaspoon ground turmeric
- 1/4 teaspoon freshly ground black pepper
- 1 (15-ounce) can chickpeas, drained and rinsed
- 2 cups full-fat coconut milk**
- chopped cilantro and cooked brown rice or quinoa for serving
In a large skillet, warm butter over medium heat. Add the onion and bell peppers, sprinkle with salt, and cook for 5 minutes.
To the skillet, add the turmeric, ginger, garlic, pepper and turmeric. Stir and continue to cook for 3 more minutes. Add the chickpeas and coconut milk then bring to a low boil. Allow to cook for 15 minutes, until heated through.
Serve warm with rice or quinoa and top with cilantro. Enjoy!
Make it SPICY: add a jalapeño and/or 1/2 teaspoon crushed red pepper.
Add some GREENS: add 1 cup of spinach or chard to the pot, cover and cook until wilted.
*If you can’t find fresh turmeric, substitute 1 teaspoon ground turmeric (for 2 teaspoons total).
**I recommend full-fat coconut milk for a super creamy sauce. You can substitute with light coconut milk but please keep in mind the flavor and texture will vary.
Did you try this recipe? Please let me know how it turned out by leaving a comment below or sharing a picture on Instagram with the hashtag #makingthymeforhealth. I love hearing your feedback!
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