Lime Coconut Chickpeas

LIme Coconut Chickpeas From Eat More Plants

This dish is unique because it incorporates fiber and protein into your meal through the use of one ingredient made from tofu--Shirataki noodles. You’ll create a meal that is perfect for balancing blood sugars and aids in weight loss without losing taste and flavor.  The turmeric in the curry is anti-inflammatory and perfect for anti-aging and heart disease.  Yes, there is a little raw sugar but it is needed to balance flavors. You can use agave as a raw sugar substitute.  Makes 6 servings.

  • ¼ cup of canned coconut milk
  • Juice of one fresh lime (or other citrus on hand)
  • 2 tablespoons of raw sugar
  • ¾ teaspoon of ground ginger
  • ¾ teaspoon of garlic powder
  • 1 tablespoon of fresh basil, finely chopped
  • ½ teaspoon of salt
  • 1 teaspoon of freshly ground black pepper
  • ½ teaspoon of turmeric
  • 1 teaspoon of coconut oil
  • 1 cup of carrots, sliced
  • ½ cup of onions, cut lengthwise
  • 2 cups of broccoli
  • 1 cup of chickpeas

Shirataki noodles can be make with tofu or other vegetarian proteins.  It is a great substitutes for wheat noodles.  It has less carbs and more proteins than wheat noodles.

*2 cups of cooked angel hair pasta (Consider using Shirataki noodles. They have more fiber and protein than regular noodles or wheat noodles).


  1. In a bowl, add coconut milk, lime juice, sugar, ginger, garlic, basil, sea salt, black pepper and turmeric.
  2. Whisk until mixed well.
  3. In a saucepan, add the coconut oil, carrots and onions; sauté for 3-4 minutes. 
  4. Add the broccoli, chickpeas, and noodles to the saucepan. Also add the curry sauce to the pan.
  5. Simmer for 10 minutes.
  6. Serve.

Nutrients per serving: Calories: 183, Total Fat: 8 g, Sat. Fat: 6 g, Carbs: 24 g, Fiber: 4 g, Sugars: 4 g, Protein: 6 g, Sodium: 31 mg, Cholesterol: 13 mg

If you want more yummy recipes like this purchase Eat More Plants by Dr. Dae

Daemon JonesComment