Turmeric Coconut Milk Marinade For Chickpeas

Steps

1. 1

   Prepare the aromatics

   • Peel the fresh ginger and use a fine grater, microplane, or knife to mince it finely until you have approximately 2 tablespoons (20g).
   • Peel the garlic cloves and mince them finely until you have about 1 tablespoon (9g) total.
   • Roughly chop or mince the fresh cilantro into small pieces (you should have about 1/4 cup or 10g).
   • Squeeze the fresh limes and strain out any seeds, collecting about 2 tablespoons (30 ml) of juice.
   • Set all prepared ingredients aside on a cutting board or in small bowls.

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   Ready when: All aromatics are finely minced, cilantro is chopped, and fresh lime juice is collected

   Tip: Use a microplane grater or rasp for the ginger to release maximum flavor and avoid large stringy pieces

2. 2

   Mix the marinade base

   • Open the can of unsweetened coconut milk and pour it into a medium mixing bowl (about 2-quart or 2-liter capacity).
   • Add the finely minced ginger and garlic, then sprinkle in the ground turmeric and ground cumin.
   • Pour in the fresh lime juice.
   • Using a spoon or small whisk, stir the mixture well, breaking up any lumps of turmeric powder.
   • Continue stirring until the turmeric is completely dissolved and the mixture is smooth and evenly combined.
   • There should be no visible specks of turmeric powder; the mixture should have a uniform golden color.

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   Ready when: Turmeric is fully dissolved with no visible powder, and the mixture is smooth and golden throughout

   Tip: Whisk or stir the turmeric thoroughly; it can be stubborn to dissolve completely. A small whisk works better than a spoon.

3. 3

   Add chickpeas

   • Drain the 2 cans of chickpeas in a fine-mesh strainer and rinse thoroughly under cool running water, stirring gently with your fingers, until the water runs completely clear (usually 30 seconds to 1 minute).
   • This removes excess sodium, starch, and any unpleasant tinny flavor.
   • Transfer the drained chickpeas to the bowl with the marinade.
   • Add the chopped fresh cilantro, salt, freshly ground black pepper, and red chili flakes (if using; this is optional and can be adjusted to taste).
   • If desired for richness, add 1 tablespoon (15 ml) of neutral or sesame oil now.
   • Using a spatula or spoon, fold and gently stir everything together until all the chickpeas are evenly coated with the golden coconut marinade and all ingredients are well distributed.

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   Ready when: All chickpeas are evenly coated with the golden coconut marinade, and cilantro and spices are distributed throughout

   Tip: Rinse the chickpeas thoroughly to avoid a starchy, dull appearance in the finished dish; don't skip this step

4. 4

   Marinate in the refrigerator

   • Transfer the chickpea mixture to a clean airtight container with a tight-fitting lid, or keep it in the mixing bowl and cover it tightly with plastic wrap.
   • Refrigerate for at least 4 hours, but preferably overnight (8 to 12 hours or longer).
   • The turmeric, ginger, and cumin flavors will gradually infuse into the chickpeas, and the longer they sit, the deeper and more complex the flavor becomes.
   • If marinating for longer than 4 hours, give the container a gentle shake or stir occasionally (once every few hours if possible) to ensure even flavor distribution.
   • The marinated chickpeas can be stored in the refrigerator for up to 5 days, and flavors will continue to develop.

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   Ready when: Chickpeas are evenly infused with turmeric color and deep, complex spiced flavor after at least 4 hours of marinating

   Tip: Make this the day before you need it or even 2 days ahead; the marinade improves with time and tastes better after an overnight rest