Cilantro Lime Braised Chickpeas
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These Cilantro Lime Braised Chickpeas are simple, delicious and veggie-packed. Made in a dairy-free cream sauce and served over rice!
Sometimes you just need a simple, delicious and veggie-packed recipe to eat throughout the week. And these Cilantro Lime Braised Chickpeas are that! These are simple to make and loaded with great flavors. They are served over rice for a quick vegan weeknight dinner or meal prepped lunch!
Step One: Prep the Veggies
Good news! The most time intensive part of this recipe is chopping veggies. And even those don’t take too long. I’m telling you this recipe is simple!
Here is what we’re chopping:
- red onion
- bell pepper – use any color you want!
- jalapeño – for a little spice
- garlic
Step Two: Braising
Now, let’s get to the cooking. This will only take 20 minutes to put together once everything is in the skillet!
Heat some oil in a skillet over medium heat. Add the onion, bell pepper, jalapeño, garlic & dry seasonings and cook down for a couple minutes.
Pour in non-dairy milk, veggie bouillon, salsa verde, green chiles and chickpeas. Stir and bring to a boil. Lower the heat and simmer for 15 minutes.
Step Three: Serve
Once the chickpeas & veggies have cooked down, add in lime zest, lime juice and cilantro. This will give you a bunch of freshness!
Add hot rice to each bowl and top with the chickpeas and veggies. I like to add more cilantro and have a couple of lime wedges ready to go on the side. It also wouldn’t hurt to have some tortilla chips on the side for dipping.
When it comes to leftovers, these are amazing! I like to load the leftovers in glass containers for easy on-the-go lunches. Just pop in the microwave for a couple minutes and you are ready to eat!
Need more recipe inspo? Check these out:
Cilantro Lime Braised Chickpeas
Ingredients
- 2 tablespoons avocado oil
- 1 small red onion diced
- 1 bell pepper diced
- 1 jalapeño diced
- 3 cloves garlic minced
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon pepper
- 1 cup non-dairy milk unsweetened
- 1 teaspoon vegan bouillon
- 1/3 cup salsa verde homemade or store-bought
- 1 4-ounce can green chiles
- 2 15-ounce cans chickpeas drained and rinsed
- 2 limes separated
- 1 bunch cilantro chopped, separated
- 2 cups cooked rice for serving
Equipment
Instructions
- Heat oil in a skillet over medium heat. Add the onion, bell pepper, jalapeño, garlic & dry seasonings and cook down for a couple minutes.
- Pour in the milk, bouillon, salsa verde, chiles and chickpeas. Stir and bring to a boil. Lower the heat and simmer for 15 minutes.
- And the lime juice & zest from 1 lime and 1/2 of the cilantro. Stir to combine, taste and adjust seasonings as needed.
- To serve, add rice to each bowl and top with the chickpeas & more cilantro. Serve with lime wedges on the side.
Video
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Really good! Nice to have a new, easy recipe for chickpeas. Very flavorful, though we left out some of the spicier ingredients and sliced an avocado for the top of the bowls.
So glad you enjoyed this Sydney!