Looking for a deliciously creamy and zesty dish that’s not only vegan but also incredibly satisfying? Look no further than our Creamy Lemon Pepper Chickpeas! This quick and easy recipe, ready in just 25 minutes, is packed with flavor and nutrients, making it the perfect addition to your meal rotation. Imagine crispy chickpeas enveloped in a luscious coconut cream sauce, brightened with fresh lemon juice and a kick of black pepper. Whether you’re serving it as a side dish, over rice, or as a protein-rich appetizer, this dish is sure to impress your family and friends. Keep reading to discover how to whip up this delightful recipe that will leave everyone craving more!
Ingredients
- 1 can chickpeas, drained and rinsed
- 1/2 cup coconut cream
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon black pepper
- 1 tablespoon olive oil
- Salt to taste
Instructions
- Drain and rinse the chickpeas thoroughly under cold water, then pat them dry with a clean kitchen towel or paper towels to remove excess moisture.
- In a medium skillet, heat olive oil over medium heat until it shimmers and becomes fragrant.
- Add the chickpeas to the skillet, spreading them in a single layer to ensure even cooking and maximum crispiness.
- Toast the chickpeas for 5-7 minutes, stirring occasionally, until they develop a light golden color and start to become crispy on the outside.
- Sprinkle black pepper and a pinch of salt over the chickpeas, stirring to coat them evenly with the seasoning.
- Reduce heat to low and pour in the coconut cream, stirring gently to coat the chickpeas and create a creamy sauce.
- Add lemon juice and lemon zest to the skillet, continuing to stir and combine all ingredients until the sauce thickens slightly.
- Cook for an additional 3-4 minutes, allowing the flavors to meld and the sauce to reduce to a creamy consistency.
- Taste and adjust seasoning with additional salt, pepper, or lemon juice as needed.
- Remove from heat and transfer to a serving dish, garnishing with extra lemon zest if desired.
- Serve hot as a side dish, over rice, or as a protein-rich vegan appetizer.
Tips
- Pat Dry for Crispiness: Make sure to thoroughly dry the chickpeas after rinsing them. This step is crucial for achieving that perfect crispy texture when sautéed.
- Perfect Heat: Keep the skillet at medium heat when toasting the chickpeas. Too high, and they may burn; too low, and they won’t get that nice golden color.
- Customize the Spice: Feel free to adjust the amount of black pepper according to your taste. If you like it spicier, add a pinch of cayenne or red pepper flakes for an extra kick!
- Fresh Ingredients Matter: Using fresh lemon juice and zest will elevate the flavor of your dish significantly. Avoid bottled lemon juice for the best results.
- Serving Suggestions: Serve this dish over a bed of fluffy rice or quinoa for a complete meal. It also pairs wonderfully with a fresh salad or roasted vegetables.
- Storage Tips: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat gently on the stove to maintain the creamy texture.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 25g
Protein: 10g
Fat: 18g
Saturated Fat: 12g
Cholesterol: 0mg
