If you’re looking for a different way to serve legumes, these creamy skillet chickpeas are the perfect solution. They are not your usual soup: here, chickpeas are enveloped in a thick and fragrant sauce that transforms them into a nutritious second course, satisfying and perfect for a vegetarian dinner that warms the heart.
The peculiarity of this recipe lies in the texture. Thanks to a small technical trick and the use of an ingredient that perfectly binds the flavors, you will obtain a rustic second course, excellent to enjoy with a seasonal side dish or toasted bread. If you love chickpeas, try the chickpea loaf, the chickpea curry with spinach, the chickpea soup, or the chickpea hummus.
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OTHER RECIPES WITH CHICKPEAS
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 6 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Preparing Creamy Skillet Chickpeas
- 14 oz dried chickpeas
- 2 carrots
- 1 Tropea onion
- 14 oz tomatoes
- 14 oz canned coconut milk (in can)
- 1 tbsp curry
- 1 tsp chili powder
- to taste salt
- 4 tbsps extra virgin olive oil
- A few leaves basil
Tools
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- Pressure Cooker
- Skillet
- Immersion Blender
Steps for Preparing Creamy Skillet Chickpeas
Soak the dried chickpeas the night before in plenty of fresh water. The next morning, rinse them well and boil them in unsalted water. If using a pressure cooker, it will take 40 minutes from the whistle, otherwise in a regular pot, calculate about double the time. Once ready, drain and set aside.
Clean and roughly chop the Tropea onion and carrots. Sauté them in a large skillet with the extra virgin olive oil. Meanwhile, cut the tomatoes into cubes and add them to the sauté. Season with a pinch of salt and let cook for about ten minutes, until the tomatoes begin to create a soft base.
Pour the chickpeas into the skillet with the tomato and let them absorb the flavors for a couple of minutes. Add the canned coconut milk, curry, and chili. Mix well and adjust the salt. Let it cook over low heat for 10-15 minutes, allowing the sauce to reduce and become thick.
Before serving, scoop out a ladle of chickpeas, blend them with an immersion blender, and pour the resulting cream back into the skillet. Stir everything one last time to combine: this step will give the dish a rich and full-bodied texture. Garnish with hand-torn basil and bring to the table.
Tips for an Impeccable Result
The Choice of “Cream”: In this recipe, we use canned coconut milk because its fat content binds the sauce much better than any plant-based cream. During cooking, the flavor marries with the tomato and spices, losing the sweet note and leaving only a velvety texture.
Do Not Salt the Chickpeas Right Away: Remember to boil chickpeas without salt to prevent the skin from becoming tough. You’ll adjust the flavor only during the final stage in the skillet.
Fresh Basil: Add it only at the end with the heat off. Excessive heat would ruin its delicate aroma, which is needed to balance the dish’s richness.
Tasty Variations
Mediterranean Version: If you want a flavor closer to our tradition, replace the curry with some sweet paprika and a pinch of finely chopped rosemary. The coconut milk will still provide creaminess, but the aroma will be that of home-cooked dishes.
Adding Vegetables: To make the dish even richer, you can add cubed pumpkin or potatoes to the initial sauté. They will cook with the tomatoes and perfectly complement the chickpea’s density.
Crispy Touch: Before serving, try adding a handful of toasted almond slivers or sesame seeds. The contrast between the chickpeas’ softness and the nuts’ crunchiness is exceptional.
Without Chili: If you don’t like spicy, omit the chili and add a pinch of extra turmeric: you’ll get a beautifully golden color and a more delicate flavor.
Preservation
In the fridge: These chickpeas are known to be even better the next day! They keep perfectly in an airtight container for 3 days.
How to Reheat Them: Since the coconut milk and chickpea starch tend to solidify when cold, add a small ladle of hot water or vegetable broth when reheating. This will help melt the cream and return the dish to its original silkiness.
In the freezer: You can freeze this second course without problems. It keeps well for up to 2 months. I recommend defrosting it slowly in the fridge before transferring it to a skillet for a few minutes.
NOW IT’S YOUR TURN
My creamy skillet chickpeas are proof that a vegetarian second course can be incredibly flavorful and anything but dull. Bet they’ll become a staple of your weekly menus?
If you make them, snap a photo and tag me on social media or post it in the Creando si impara group: I’m very curious to see your versions! And you, do you prefer chickpeas in stew, or do you prefer turning them into creams and patties? Tell me in the comments!
FAQ
Can I use canned chickpeas?
Yes! If you’re in a hurry, use two jars of precooked chickpeas. Rinse them well under running water and add them directly to the tomato sauce, skipping the initial boiling phase.
Does the coconut flavor stand out a lot?
Surprisingly, no. Together with the tomato, Tropea onion, and spices, the coconut milk acts as a neutral fat base, similar to cooking cream but much lighter and more digestible.
What should I serve as a side dish?
Being a rich second course, it’s ideal to pair it with bitter vegetables (like chicory or broccoli rabe) that balance the sweetness of coconut and carrot, or with a simple fresh salad.
