“Coconut Lime Chickpeas Skillet” — Irresistible Pantry-Friendly Weeknight Dinner

A bright, cozy skillet you can make with pantry staples. Creamy coconut, zesty lime, and hearty chickpeas come together in minutes for a satisfying meal.

Intro

This Coconut Lime Chickpeas Skillet is built for busy weeknights. It relies on pantry staples with a few fresh accents to deliver a flavor punch without fuss. The result is a silky, glossy sauce with chickpeas that stay tender and a brightness from lime that feels like sunshine.

The Best Core Ingredient for This Recipe

• Canned Chickpeas: Pros and Cons

  Pros: Quick to use, reliably tender, and affordable. Cons: Some sodium unless you choose no-salt-added.

• Dried Chickpeas: Pros and Cons

  Pros: Often cheaper per serving and can have superior texture when properly cooked. Cons: Requires soaking and extra hands-on time.

• Salted vs No-Salt-Added

  Pros: Salted beans flavor the dish more easily; No-salt-added gives you full salt control. Cons: No-salt-added can require a pinch more salt at the end. Use kosher salt as your baseline; start with 3/4 teaspoon (about 4 ml), then taste and adjust.

• Whole vs Crushed

  Pros: Whole chickpeas hold shape for a heartier bite; crushed or roughly mashed adds creaminess. Cons: Mashed textures cook faster to blend into the sauce.

Other Ingredients (and Helpful Swaps)

• Tomatoes: They add a gentle acidity and brightness. Swap tip: use a small can of diced tomatoes or omit if you prefer a purer coconut-lime base.
• Onion: Baseline aromatics for depth. Swap tip: shallots for a milder bite, or green onions for a lighter note.
• Garlic: Brings zing and aroma. Swap tip: garlic paste or powder in a pinch; reduce surrounding heat slightly.
• Red Pepper: Adds sweetness and color; a touch of heat if you use a chili pepper. Swap tip: green or yellow bell pepper for milder flavor; add crushed red pepper if you want heat.
• Pasta: Optional base to stretch the meal. Swap tip: cauliflower rice or quinoa for a gluten-free, grain-free option.
• Herbs: Cilantro or parsley finish with fresh lift. Swap tip: basil or mint for a different brightness.

Ingredients

• Sauce
  • Chickpeas, canned, drained and rinsed: 2 cans (15 oz/425 g each)
  • Coconut milk, full-fat: 1 can (13.5–14 oz/400 ml)
  • Onion, medium, diced: 1 (about 4 oz/115 g)
  • Garlic, minced: 2–3 cloves
  • Red bell pepper, diced: 1 small (about 6 oz/170 g)
  • Tomatoes, diced (optional): 1 cup (150 g)
  • Lime juice: 2 tablespoons (30 ml)
  • Olive oil: 1 tablespoon (15 ml)
  • Ground cumin: 1/2 teaspoon (2.5 ml)
  • Kosher salt: 3/4 teaspoon (4 ml) to start, then taste
  • Black pepper: to taste
  • Red pepper flakes (optional): 1/4 teaspoon (1.25 ml)
• Pasta (optional base)
  • Dried pasta (spaghetti or linguine): 8 oz (225 g), cooked to al dente
• Finish
  • Fresh cilantro or parsley, chopped: 2 tablespoons (8 g)
  • Lime zest (optional): 1 teaspoon (5 ml)
  • Additional salt, to taste

Directions

• Sauté aromatics (4–5 min)
  Heat olive oil in a large skillet over medium heat. Add onion and red pepper; cook until translucent and edges look glossy, about 4–5 minutes.

• Add garlic and spices (30–45 sec)
  Stir in minced garlic and ground cumin; cook just until fragrant and lightly toasted, about 30–45 seconds.

• Build the sauce (8–10 min)
  Add chickpeas, coconut milk, tomatoes (if using), and lime juice. Bring to a gentle simmer and cook, stirring occasionally, until the sauce thickens slightly and edges look glossy, 8–10 minutes.

• Finish the sauce (2–3 min)
  Stir in lime zest (if using) and season with salt and pepper. If you’re using pasta, fold in the cooked pasta now and toss to coat.

• Garnish and serve (1–2 min)
  Spoon onto plates and scatter with chopped cilantro or parsley. A quick squeeze of lime at the end brightens the dish.

How to Store Leftovers

Leftovers keep well in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat, adding a splash of water or coconut milk if the sauce thickens. Let leftovers cool briefly (no more than 2 hours) before refrigerating. For longer storage, the sauce can be frozen (up to 2–3 months).

What to Serve With Coconut Lime Chickpeas Skillet

• Side: Steamed broccoli or green beans for crunch and color.
• Side: Quinoa or jasmine rice to soak up the sauce.
• Salad: Cucumber-lime salad with lime and cilantro for a refreshing note.

Variations & Tips

• Spicy kick: Add an extra 1/4–1/2 teaspoon of crushed red pepper or a finely minced jalapeño.
• Creamier sauce: Increase coconut milk to 1 1/2 cans (about 600 ml) for a richer texture.
• Gluten-free: Serve over quinoa or cauliflower rice instead of pasta.
• Canned swap: Use a can of diced tomatoes with green chilies for a hint of extra warmth.
• Herbs swap: Use fresh basil or mint for a lighter, garden-fresh finish.

Enjoy Your Coconut Lime Chickpeas Skillet

Enjoy this bright, hearty skillet any night of the week. The Coconut Lime Chickpeas Skillet proves that pantry-friendly meals can be boldly flavorful and deeply satisfying. Dive in and savor the comforting balance of coconut, lime, and chickpeas.