$1.63 a serving · 30 min
- Under 30 min
- One pan
- Makes leftovers
- Vegan
- Gluten-free
- Dairy-free
- Nut-free
- PCOS-friendly
- Heart-healthy
- Anti-inflammatory
- Thyroid-friendly
- Indian-inspired
- Comfort food
- Family friendly
- Asian-inspired
- Beans & lentils
Cost is the ingredients you actually use. About $6.54 if you cook for four.
- Protein
- 22g
- Carbs
- 64g
- Time
- 30 min
Ingredients
Per serving, grouped the way the store is laid out.
Produce
- Spinach3 oz
- Tomatoes1
- Limes1
- Fresh ginger4 tsp
Pantry
- Chickpeas (can)1
- Coconut milk (can)1
- Rice3 oz
- Vegetable oil2 tsp
Spices
- Turmeric1 tsp
- Garam masala1 tsp
- Salt & pepper1 tsp
How to cook it
- 1
Start the rice. Fry ginger and spices in oil, then the chopped tomato.
- 2
Add chickpeas and coconut milk. Simmer 12 minutes. Fold in spinach.
- 3
Finish with lime. Serve over rice.
People also ask
- What to serve with Lime chickpea coconut skillet?
- Lemon garlic chicken sheet-pan, Chicken fajitas, or Thai green chicken curry. Those sit in the same style as Lime chickpea coconut skillet and keep the grocery list from exploding.
- Can you meal prep Lime chickpea coconut skillet?
- Yes. Lime chickpea coconut skillet holds for 3–4 days in the fridge. Cook a double batch and lunch is already done. beans and the sides reheat without falling apart.
- How long does Lime chickpea coconut skillet last in the fridge?
- 3–4 days sealed. Freeze leftover portions for up to a month if you made a big batch.
- Is Lime chickpea coconut skillet vegan?
- Yes. Lime chickpea coconut skillet is vegan.
- Is Lime chickpea coconut skillet vegetarian?
- Yes. Lime chickpea coconut skillet is vegetarian.
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