Description
A vegetarian fusion of Mediterranean flavors featuring chickpeas in a creamy coconut milk sauce with sun-dried tomatoes. This quick, protein-rich main course delivers a harmonious balance of umami, acidity, and warmth from Italian herbs and a hint of chili.
Ingredients
Olive oil, extra virgin 1 tablespoon
Onion, yellow 1 small, chopped
Garlic 3 cloves, minced
Tomato paste 1 1/2 tablespoons
Sun-dried tomatoes 1/2 cup, oil-packed and drained
Italian seasoning 1 teaspoon (oregano, thyme, basil mix)
Red pepper flakes 1/2 teaspoon
Coconut milk 1 cup (full-fat)
Canned chickpeas 2 cups, drained and rinsed
Salt to taste
Lemon juice 1 tablespoon
Instructions
Heat olive oil in a large skillet over medium heat
Add onion and sauté until softened, about 3 minutes
Add garlic and cook for 1 minute until fragrant
Stir in tomato paste, sun-dried tomatoes, and Italian seasoning
Cook for 2 minutes to concentrate flavors
Pour in coconut milk and bring to a gentle simmer
Add chickpeas and cook for 5 minutes, stirring occasionally
Season with salt and finish with lemon juice
Notes
Chickpeas can be substituted with white beans if preferred
Adjust red pepper flakes to taste
Serve with brown rice or crusty bread
Leftovers store well in the refrigerator for 3-4 days
- Prep Time: 5
- Cook Time: 10
- Category: Recettes Healthy Rapides | Cuisine Saine & Facile
- Method: Stir-frying
- Cuisine: Mediterranean Fusion
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 5g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 12g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 0mg