Coconut Harissa Chickpea Skillet #chickpeas #skilletdinner #quickdinner #dairyfreerecipes

2 tablespoons oil I used avocado oil1 small yellow onion diced4 cloves garlic minced1 bell pepper diced1 teaspoon turmeric1 teaspoon ground ginger1/2 teaspoon pepper2 tablespoons tomato paste1-2 tablespoons harissa paste based on your spice preference2 15-ounce cans chickpeas drained & rinsed1 15-ounce can coconut milk I used reduced fat2 tablespoons low sodium soy sauce or tamaririce, cilantro, naan optional for serving

Get the recipe: https://www.thissavoryvegan.com/coconut-harissa-chickpea-skillet/

Today’s recipe is super quick and easy. It’s made in one skillet, and it is filled with plant protein and veggies, and it’s just super delicious. To start, we’re going to heat up some oil, add some onions and garlic and bell pepper along with some dry seasonings. Let that cook down for a few minutes, and then we’re going to add in some tomato paste and harissa paste. It’s going to give us a little bit of spice. Add your chickpeas, and then cook those for a few minutes. Pour in your coconut milk, a little bit of soy sauce, and then we’re going to let this simmer for about 10 minutes. The sauce will start to thicken, and then you can serve this over rice. I topped mine with a little bit of cilantro. Be sure to scoop up some of that sauce and add it to your plate. It’s so yummy. I also like to have some naan on the side for dipping. This is a super easy dinner. Get the full recipe on my site now.