Turmeric Chickpeas

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Some weeknights I like to try out a complicated recipe. Others I just want something quick, filling, and warming. Cue: these turmeric chickpeas.

I saw the recipe earlier this week when I was thinking about what to make for dinner. They sounded easy and delicious. All you do is simmer some chickpeas in coconut milk with turmeric and sauteed shallot, ginger, and garlic. That’s it.

The most labor intensive part of this recipe is mincing the shallot, ginger, and garlic. I HATE mincing things because it takes forever, but maybe you like it more than I do. Sometimes I play music while I’m doing it because it makes me forget how much I dislike it.

ANYWAY. Make these chickpeas as soon as possible. They’re delicious on their own but they’re extra good served over brown basmati rice and with a sprig of cilantro on top. I’d also recommend adding some lime juice at the end for zest.

Here’s a song that I’ve been jamming out to lately. It’s good for mornings when you have to take the train to work because your car’s engine light comes on and you’re worried that it’s going to explode on the highway.

Turmeric Chickpeas


1 Tbsp olive oil
1 medium shallot, minced
1 cloves garlic minced
2 tsp minced ginger
1 tsp turmeric powder
1/2 tsp salt
1 cup light coconut milk
1/2 tsp sugar
1 can of chickpeas, rinsed and drained
lime, cilantro, and cooked brown rice for serving


Start by cooking the brown rice according to package directions. I usually make 1/2 cup rice at a time, which yields enough for dinner and lunch the next day.

Heat the olive oil in a medium saucepan on medium high heat. Add the shallot and sauté for a few minutes until it’s soft and translucent. Add the garlic and the minced ginger and sauté another couple minutes. Then, add the turmeric and salt. Pour in the coconut milk and turn up the heat to high.

Bring the mixture to a boil and then stir in the chickpeas. Bring the mixture down to a simmer and cook for about 10 minutes, covered, until the chickpeas become softer and the mixture gets thicker.

Serve the chickpeas over brown rice with a squeeze of lime and cilantro. Enjoy!

About Emily Wasserman

Bonjour! My name is Emily and I'm a writer based in St. Louis. I'm also a home baker with a small business, Amélie Bakery. I'm a self-proclaimed francophile and love French pastries and baking.
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