Can I swap the coconut milk?

If substituting the coconut milk, note that this may impact the texture and taste of the final meal. For those with a coconut allergy, I would recommend subbing for a creamy milk like Oatly's oat milk or making your own cashew cream using soaked cashews and water. For other alternatives, you can take a look at this guide for vegan cream replacements .

Can this sauce be made without a blender?

The resulting sauce may not be completely smooth, but you can finely mince the chipotle peppers and make sure to grate the garlic before mixing everything together in a bowl.

Does this recipe freeze well?

The creamy chickpeas freeze very well. Place individual portions in appropriate airtight containers to store in the freeze for up to 3 months. The onions do not freeze well, but can be stored in the fridge for up to 5 days.

What is the best way to store this recipe?

Place the chickpeas and marinated onions in separate airtight containers and store in the fridge for up to 5 days. Do note that the chickpeas will thicken when refrigerated, but once reheated they become extra rich and creamy.

How do I make this recipe soy-free?

Just swap the tamari for coconut aminos in this recipe. This is the only soy ingredient here.

Creamy Chipotle Orange Chickpeas with Marinated Onions

Description

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

Ingredients

Scale

Marinated Onions

1/2 medium red onion, thinly sliced
1/4 cup cilantro leaves, minced
Zest and juice of 1 lime
1 tsp maple syrup
2 tsp extra virgin olive oil

Chipotle Orange Chickpeas

1 tbsp avocado oil
4 cloves garlic, smashed
2-3 chipotle peppers in adobo sauce
1 tbsp maple syrup
1 tbsp tamari
1 tsp sazón
1/2 tsp smoked paprika
1/2 tsp cumin
1/2 tsp Better Than Bouillon Vegetable Base
Zest of one orange
1, 15 oz can full fat coconut milk
2, 15 oz can chickpeas, drained and rinsed
1/2 medium red onion, diced
1 red bell pepper, diced
1 green bell pepper, diced
Salt and pepper to taste

Cook Mode Prevent your screen from going dark

Instructions

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, bouillon, 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.

Notes

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.