Name: Sri Lankan Spiced Chickpea & Coconut Stir-Fry (Gluten Free, Single Serve)
Prep time: 20 min
Total time: 20 min
Yield: 1 serving
Ingredients: 1/2 cup canned chickpeas, rinsed and drained; 1/4 cup finely chopped onion; 1 small garlic clove, minced; 1/2 inch piece fresh ginger, grated; 1/4 cup diced carrot; 1/4 cup diced red bell pepper; 1/4 cup baby spinach, roughly chopped; 2 tbsp unsweetened shredded coconut; 1/4 tsp ground turmeric; 1/4 tsp ground cumin; 1/8 tsp ground cinnamon; 1/4 tsp mild curry powder; 1/4 tsp salt; 1/4 tsp black pepper; 1/2 tbsp coconut oil (or neutral oil); 1 tsp lime juice; Chopped fresh cilantro, to garnish (optional)

Sri Lankan Spiced Chickpea & Coconut Stir-Fry (Gluten Free, Single Serve)

CrushedLemon1034

This Sri Lankan-inspired chickpea and coconut stir-fry is a vibrant, gluten-free meal packed with plant-based protein, fiber, and bold spices. It’s quick to make, deeply aromatic thanks to ginger, garlic, and toasted coconut, and layered with the sunshine flavors of turmeric and cumin. A squeeze of lime at the end brings balance and freshness, making it both comforting and lively. Perfect for busy weeknights or anyone seeking a nutritious, easy meal that doesn’t compromise on flavor.

Ingredients

Instructions

Heat the coconut oil in a medium skillet over medium heat.
Add the onion, garlic, and ginger. Sauté for 2-3 minutes until fragrant and translucent.
Add carrot and bell pepper. Stir-fry for 3-4 minutes until vegetables start to soften.
Sprinkle in turmeric, cumin, cinnamon, curry powder, salt, and pepper. Stir to coat the vegetables with spices.
Add the chickpeas and shredded coconut. Cook, stirring, for 3-4 minutes, letting the coconut toast lightly and chickpeas warm through.
Toss in the spinach and stir just until wilted, about 1 minute.
Remove from heat and drizzle with lime juice. Taste and adjust seasoning if needed.
Transfer to a serving bowl and garnish with cilantro if desired. Serve warm.