This 4-Ingredient dinner recipe with coconut chickpeas, tomatoes, and greens is the easiest tastiest one-pot 4-ingredient vegan chickpea recipes (ever!). It cooks quickly on your stovetop into a creamy and flavorful meal everyone will love. No chopping required!
Recipe: $4.00 | Per Serving: $1.00 | Yield: 4
This chickpeas with coconut milk dish is so easy. You can make it totally from scratch, or use the convenience of canned coconut milk, canned chickpeas, and canned diced tomatoes, like we're doing here.
It's basically a meal made entirely from pantry staples, and you can even use frozen greens to keep it super simple. Tap into the power of the coconut-tomato combo for one of the easiest weeknight dinner of all time.
The weekend I discovered this recipe, I also made this super awesome Ginger Beef and Cabbage, Jalapeño Salsa Verde Soup, Whole Wheat Sweet Potato Biscuits, and Chocolate Chip Banana Muffins. It was a good freakin' weekend!
Why You Will Love This 4-Ingredient Dinner
- Only FOUR ingredients! That's all it takes to make a delicious bowl of coconut chickpeas. Additional pantry spices and noodles are delicious additions if you have them on hand, but totally option.
- Cooks mostly unattended.
- Flexible dish. Add different flavorings if you want or serve it up over a different types of noodles and grains for a different meal each time.
- Freezes too! If you have extra simply freeze it for another meal in the future.
This coconut chickpeas recipe has become a staple recipe in our house since it uses pantry and freezer ingredients, which is exactly the kind of back-pocket recipe we all need right now.
Here's what you need:
- Chickpeas: Use canned chickpeas for convenience or you can cook your own dried ahead of time to prepare this recipe during the week.
- Diced tomatoes: Any canned diced tomatoes work but I really enjoy using the fire roasted tomatoes for a bit richer flavor.
- Coconut milk: This chickpea recipe is made using the coconut milk in the can. This is often available in Asian markets or in your grocery with other canned milks or specialty ingredients.
- Frozen greens: You can use any type of frozen greens including spinach and kale. For other varieties of greens you will need to use fresh.
Are Chickpeas Good for You?
It depends! But, mostly yes.
What I can tell you is that they're full of fiber, and contain plenty of folate and other essential micronutrients. They're real food - meaning you can easily find them in their whole food, unprocessed form.
Some people struggle with legumes, and we do recommend removing them when you do anti-inflammatory protocols or a food elimination.
You can make chickpeas more digestible by soaking uncooked chickpeas in clean water with kombu (a type of seaweed), and cooking them from dry. This breaks down some of the enzymes and chemicals that contribute to gas and bloating.
Some people also find that chickpeas and other legumes disrupt their blood sugar - nutrition is so extremely individual! Even still, the portion size (¾ cup beans) will work for most people. If you're not sure, feel free to add more animal protein.
How to Make Chickpeas in Coconut Milk
This vegan chickpeas recipe is quick and easy. Here's an overview of the steps involved. For detailed instructions, check the recipe card at the end of the post.
- Combine the chickpeas, diced tomatoes, coconut milk, and salt in a large pot. Bring to a boil and then reduce to a simmer.
- Cover with a lid and simmer on low heat for about 25 minutes.
- Add the washed and chopped greens and stir well. Cook uncovered until the greens are just wilted and bright green, about 3 more minutes.
- Serve on its own or with edamame noodles, brown rice, naan, or rice noodles.
- Spicy: Add red chili flakes, Sriracha or fresh sliced chilies.
- Curry: Want to turn this into coconut chickpea curry? Add curry powder to taste and garam masala if you want.
- Garlicky: Add desired amount of fresh minced garlic or garlic powder.
- Want to use fresh greens? Sure thing! Grab at least six cups of fresh spinach, kale, swiss chard or arugula! They all work great!
What to Serve with Coconut Chickpeas
We often eat this dish alone because it's usually on a day when we can't even, but our favorite pairings include:
- Edamame noodles! If we have them, this is my first choice because they're loaded with protein.
- Shirataki noodles or shirataki rice (such a fun texture!)
- These brown rice noodles (yes I sometimes buy them by the case!)
- Brown rice.
- Zucchini noodles!
- Homemade Naan
Expert Tips and FAQs
- Simmer longer if you'd like it thicker.
- For a thick stew consistency, smash some of the chickpeas. It's delicious!
- Add in additional flavorings such as garlic or garlic powder, red pepper flakes, fresh parsley, or lemon juice.
Absolutely! We try to make most of our legumes from scratch, so I often freeze them in about 1.5 - 1.75 cup portions in jars or stasher bags.
Yes, they have already been cooked before canning. In this recipe, they soften beautifully and absorb the flavors of the tomatoes and coconut milk.
Actually - not really! Only a hint of coconut. Surprisingly, the coconut flavor is significantly masked by the tomatoes.
Paleo: Not this time, but you can replace the chickpeas with ground turkey and we're back in business!
Vegetarian: Yep, and totally vegan.
Low FODMAP: not quite (beans are not low FODMAP), but if you reduce the chickpeas and add ground turkey, it will be low FODMAP!
This recipe was originally posted in March of 2020 and has been updated Dec 2022 with new pictures! Thank you for being here!
More Easy Dinner Recipes
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4-Ingredient Dinner: Coconut Chickpeas, Tomatoes and Greens
- 3 cups cooked chickpeas 2 15-oz cans, drained
- 15 oz can diced tomatoes 1.5 cups, 400g
- 15 oz can coconut milk 1.5 cups, 400g
- ½ teaspoon salt
- 8 oz frozen greens or 6 cups fresh chopped
- ½ teaspoon garlic powder optional
- ½ teaspoon red pepper flakes optional
- Optional: brown rice noodles edamame noodles, shirataki noodles, rice, or other side of choice
- Combine the chickpeas, diced tomatoes, coconut milk, and salt in a large pot or deep skillet over medium-high heat. Add garlic powder and red pepper flakes if using. Stir well.
- Bring to a boil and reduce to a simmer. Cover and simmer on low heat for about 20 minutes.
- Add the washed and chopped greens and stir well. Cook uncovered until the greens are just wilted and bright green, about 3-8 more minutes, depending on the greens you're using.
- Taste for seasoning and serve! Can top with fresh parsley.
- Serve as is, or with noodles or rice of choice, prepared according to package directions.
- Simmer longer if you'd like it thicker.
- For a thick stew consistency, smash some of the chickpeas.
- Add in additional flavorings such as garlic or garlic powder, red pepper flakes, fresh parsley, sriracha, sambal oelek, or lemon juice.
- Fresh kale will take longer to warm and wilt than frozen spinach, so add another 5 minutes to your planned cooking time.
- For more protein, serve with edamame noodles - 2 ounces dry (per serving) will add 24 grams of protein! That will bump this up to 37 grams of protein per serving!
- This recipe as written makes about 3 servings, but with noodles or rice makes 4 servings.
- Nutrition label includes brown rice noodles, and, as always, is only an estimate. The FDA allows data (which we pull from to create the label) to be up to 20% off.
- Recipe card may include affiliate links.
This post was originally published in October of 2016. Photos are new and the recipe has been slightly updated. Enjoy!