Description
This creamy lemon pepper chickpeas dish is bright, cozy, and ready in just 20 minutes. A zesty lemon sauce with black pepper and coconut milk creates a comforting yet fresh plant-based meal.
Ingredients
1 tablespoon olive oil
1/2 yellow onion, chopped
3 cloves garlic, minced or pressed
1 tablespoon all-purpose flour
1 cup vegetable broth
Zest of 1 lemon
2 tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon black pepper
1 can chickpeas, drained and rinsed
1/4 cup full-fat coconut milk
Small handful cilantro or parsley, chopped
Instructions
- Warm the olive oil in a skillet over medium-high heat.
- Add the chopped onion and garlic, cooking until the onion softens and turns lightly golden.
- Stir in the flour and cook briefly to remove the raw taste.
- Pour in the vegetable broth, then add lemon zest, lemon juice, salt, and black pepper. Stir well and scrape up any bits from the pan.
- Add the chickpeas and let the mixture simmer until the sauce thickens.
- Stir in the coconut milk and adjust consistency with extra broth or simmering if needed.
- Finish with chopped cilantro or parsley and serve hot.
Notes
Serve over pasta, rice, toast, or with potatoes and salad.
Add spinach, kale, or peas for extra vegetables.
Adjust lemon zest or juice for stronger citrus flavor.
Add red pepper flakes for a touch of heat.
Store in the refrigerator for up to 3 days in an airtight container.
Reheat gently with a splash of broth or water to loosen the sauce.
Use gluten-free flour and broth to make this gluten-free.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 229 kcal
- Sugar: 4 g
- Sodium: 480 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 6 g
- Protein: 7 g
- Cholesterol: 0 mg
