Creamy Chipotle Orange Chickpeas with Marinated Onions

These chipotle orange chickpeas get their flavor and creamy texture thanks a coconut chipotle simmer sauce. A quick and flavorful weeknight meal.

Dinner in a Hurry

The least amount of time, the better. And for me some quick go to meals end up being things like my Easy Balsamic Tofu or another favorite, my Curried Red Bean Skillet. But for those nights where I want to keep dishes to a minimum and cook everything in just one pan, these Creamy Chipotle Orange Chickpeas always manage to hit the spot.

Why You’ll Love These Creamy Chipotle Orange Chickpeas

• Improved nutrient absorption. Adding the marinated onions on top of this dish helps to better absorb the iron and zinc from the chickpeas.
• Quick and Convenient. This dish is a one-pan meal that cooks in just 30 minutes, perfect for busy weeknights when you want to keep dishes to a minimum.
• Packed with fiber. You get a hefty amount of fiber per serving thanks to the beans and veggies in this dish.

Key Ingredients and Substitutions

• Chickpeas: For convenience, use canned chickpeas. You can also make this with baked tofu or cooked lentils.
• Coconut Milk: Use canned full fat coconut milk for this dish as it will make the sauce ultra creamy. If not a fan of coconut milk, please find some tips in the FAQ section.
• Chipotle Peppers: Make sure they are canned in adobo sauce. If you are not a fan of heat replace one of the chipotle peppers with an extra 1/2 tsp smoked paprika.
• Orange: To use the zet make sure you use a fresh orange. Alternatively, lime works too!
• Onion: I used red onion both in the cooked chickpeas and for the raw marinated onions used to top this meal. This can also work with white onions or shallots if you prefer using those varieties instead.
• Peppers: I used a combination of green and red bell pepper. If not a fan of either, feel free to use any bell pepper color combinations you prefer or try this with a different vegetable like zucchini or throw in extra greens at the end of cooking. You can also decide to omit the peppers and serve your chickpeas with some sliced cucumbers.
• Fresh herbs: I used cilantro, but feel free to swap with a combo of parsley and chives.
• Spices: I used a combination of smoked paprika, sazón, and cumin. Feel free tp adjust the amount based on your own preference.

Why add pickled red onions?

Onions provide both fiber and prebiotics that support your gut health. On top of that, onions help improve the bioavailability of both iron and zinc, which means you will have an easier time absorbing them.

How to Make Creamy Chipotle Orange Chickpeas with Marinated Onions

To a small mixing bowl add the onions, cilantro, lime zest and juice, maple syrup, oil and a generous pinch of salt. Use clean hands to massage the onions to help encourage them to begin softening. Cover the bowl and place in the fridge to marinate while you prepare the chickpeas.

Set a large skillet over medium low heat, then add the oil to heat through. When hot add the smashed garlic and sauté for 3 minutes or until the outside starts to get slightly golden in color.

Transfer the cooked garlic to a blender cup with the chipotle peppers, add in your coconut milk, chipotle peppers, maple syrup, soy sauce, garlic, cumin, sazón and orange zest. Blend until completely smooth, then set aside.

To the same pan, add in your chickpeas and spread them out evenly to cover the surface of the pan. Allow the chickpeas to cook undisturbed for 3 minutes, stir well then sprinkle with a pinch of salt and cook again undisturbed for another 3 minutes.

Add in your onions and peppers with a pinch of salt then continue to sauté for 4-5 minutes until cooked through.

Pour in your sauce then stir well until the chickpeas and peppers are fully coat. Bring to a low simmer then allow to cook for 15 minutes, stirring occasionally. Remove from heat, then serve with toasted pita or over your favorite grains like rice and top with some of the marinated onions and enjoy.

Expert Tips

• Control the spice. For less spicy, opt for just 1 chipotle pepper and add an additional 1/2 tsp of smoked paprika to your blender cup.
• Prep in advance to save time. Ahead of the week, I like to prepare and blend the sauce and marinated onions. Having these two items ready to go makes this dish come together in less than 30 minutes.
• Add some greens. At the end of cooking, throw in a handful of your favorite greens to wilt into the stew. A perfect low effort way to add in more nutrition.
• Add more protein. If you want a boost of extra protein, consider blending your sauce with some silken tofu. The tofu should keep the flavor of the sauce neutral, but offer another bump of protein to the overall dish.

Frequently Asked Questions

Make It Balanced

Serve the chickpeas with your favorite grains. For more fiber, consider serving this with some brown rice, quinoa, or your favorite whole grain wrap. Including more whole grains can be a beneficial way of adding more fiber and some additional protein to your overall meal.

More Conveniently Easy Plant-Based Recipes to Try

• Crispy Black Bean Tacos
• Sticky Lemon Chickpea Pita Wraps
• Herby Avocado White Bean Salad
• Roasted Gnocchi with Caramelized Cauliflower
• Sticky Miso Tofu

If you tried this recipe or any other recipe on the blog, then let me know what you thought in the comments below! And if you loved it, don’t forget to rate it too. Feel free to follow on Instagram, Pinterest, and TikTok for the latest nutrition tips and recipe videos.

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Original Recipe

Ingredients

• 1 cup full fat canned coconut milk
• 1-2 chipotle peppers in adobo sauce (for less spicy, opt for 1 pepper)
• 1 tbsp maple syrup
• 1 tbsp soy sauce or coconut aminos for gluten free
• 4 cloves garlic
• 1/2 tsp cumin
• 1 tsp sazon or smoked paprika
• Zest of one orange
• 1-2 tsp neutral oil
• 1/2 red onion, thinly sliced
• 1 red bell pepper
• 1 green bell pepper
• 1, 15 oz can chickpeas, rinsed and drained
• Salt and pepper to taste

Instructions

1. To a blender, add in your coconut milk, chipotle peppers, maple syrup, soy sauce, garlic, cumin, sazon and orange zest. Blend until completely smooth, then set aside.
2. Heat up your oil in a large sauté pan over medium heat and add in your onions with a pinch of salt and sauté them for about 2 minutes.
3. Add in your sliced peppers and continue to sauté along with the onions until your peppers are softened.
4. Pat your chickpeas dry with a clean kitchen towel, then add to your pan with the peppers and sauté to lightly brown for a few minutes.
5. Pour in your sauce and stir into the chickpeas and peppers to fully coat then allow to cook for about 2-3 minutes and then remove from the stove top. Add salt and pepper to taste, then serve.