Vanilla Scented Turmeric Chickpeas (Printable Version)

A vibrant skillet combining chickpeas with turmeric and vanilla for an aromatic, wholesome dish.

# Ingredient List:

→ Base

01 - 2 tablespoons olive oil
02 - 1 medium yellow onion, finely chopped
03 - 3 garlic cloves, minced
04 - 1-inch piece fresh ginger, grated

→ Chickpeas

05 - 2 cans (15 oz each) chickpeas, drained and rinsed

→ Seasonings

06 - 1 teaspoon ground turmeric
07 - 1/2 teaspoon ground cumin
08 - 1/2 teaspoon smoked paprika
09 - 1/4 teaspoon ground black pepper
10 - 3/4 teaspoon kosher salt
11 - 1/2 teaspoon vanilla extract
12 - 1 tablespoon maple syrup, optional

→ Liquids

13 - 1/2 cup vegetable broth
14 - 1/2 cup coconut milk, full fat or light

→ Finishing

15 - 2 cups loosely packed baby spinach or kale
16 - Zest of 1 lemon
17 - Juice of 1/2 lemon
18 - Fresh cilantro or parsley, chopped, for garnish

# How to Make It:

01 - Heat olive oil in a large skillet over medium heat. Add finely chopped onion and sauté for 3 to 4 minutes until soft and translucent.
02 - Incorporate minced garlic and grated ginger into the skillet; cook for 1 minute until fragrant.
03 - Add drained chickpeas, turmeric, cumin, smoked paprika, black pepper, and kosher salt; stir to evenly coat chickpeas with spices.
04 - Pour in vanilla extract, maple syrup if using, vegetable broth, and coconut milk. Stir thoroughly and bring the mixture to a gentle simmer.
05 - Cook uncovered for 10 to 12 minutes, stirring occasionally, until sauce thickens slightly and chickpeas are warmed through.
06 - Stir in baby spinach and lemon zest; cook until greens wilt.
07 - Remove skillet from heat and squeeze in lemon juice. Adjust seasoning as needed to taste.
08 - Top with freshly chopped cilantro or parsley and serve warm, ideally alongside rice, quinoa, or flatbread.

# Expert Advice:

01 -
  • The vanilla adds an unexpected depth that makes people pause and ask what the secret ingredient is.
  • It comes together in one skillet with minimal prep, so cleanup is actually manageable.
  • The creamy coconut milk and turmeric create this golden, comforting sauce that clings to every chickpea.
  • It works just as well for a weeknight dinner as it does for impressing someone who thinks chickpeas are boring.
02 -
  • Don't skip rinsing the canned chickpeas, the liquid they come in can make the dish taste metallic and overly salty.
  • Add the vanilla early with the liquids so it has time to mellow and blend, adding it at the end makes it taste perfume-y.
  • If the sauce breaks or looks greasy, a quick stir and a splash of broth will bring it back together.
03 -
  • Toast the cumin and smoked paprika in the dry skillet for 30 seconds before adding the oil, it wakes up the oils and makes the spices taste fuller.
  • Use a microplane to zest the lemon directly over the skillet so the oils fall right into the dish, it makes a bigger difference than you'd think.
  • If you don't have maple syrup, a tiny pinch of coconut sugar or even a splash more coconut milk will give you that gentle sweetness.

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