Golden Anti-inflammatory Chickpeas (High-Protein, Vegan, Batch Cook)
These golden creamy chickpeas are a nourishing, anti-inflammatory vegan meal built around warming spices like turmeric, ginger, and cumin, combined with protein-rich chickpeas and a silky, dairy-free cream sauce. They’re high in plant protein and fibre, are really satisfying, and perfect for easy, balanced meals throughout the week.
Each serve provides 20 grams of plant protein and 11 grams of fibre, helping keep you fuller for longer while supporting gut health and steady energy. They pair really well with rice, quinoa, bread, or baked potatoes for a complete, balanced plate.
Designed with meal prep in mind, this recipe is ideal for batch cooking - make once, enjoy all week, or freeze portions for effortless, nourishing meals on busy days.
Why You’ll Love These Creamy High Protein Chickpeas
High-protein & high-fibre — 20g protein + 11g fibre per serve
One-pot style cooking — minimal effort and washing up, maximum flavour
Meal prep friendly — perfect for batch cooking
Freezer friendly — store portions for busy days
Comforting & nourishing — creamy, spiced, and deeply satisfying
Versatile — serve with bread, grains, or potatoes
What Makes These Golden Chickpeas SO Good?
The flavour base starts with onion, garlic, fresh ginger, and turmeric, creating a warm, aromatic foundation with a golden colour and earthy depth.
Spices like cumin, coriander, smoked paprika, and chilli powder add richness and gentle heat, while coconut cream brings a silky, comforting texture.
Protein-rich chickpeas make the dish hearty and filling, and the creamy silken tofu sauce adds extra plant protein while keeping everything smooth and balanced.
A final hit of fresh coriander and lemony tofu cream lifts everything and ties the flavours together so well.
Serving Suggestions For The Batch Cook Chickpeas
These golden chickpeas are incredibly versatile. Try them:
With warm crusty bread
Over rice or quinoa
In a packed lunch salad bowl
With a baked jacket potato
Alongside roasted vegetables
Meal Prep, Storage & Freezing
This recipe is perfect for batch cooking. Try double the recipe if you’re feeding the whole family or wish to freeze portions.
Store in the fridge for up to 4 days in an airtight container. Reheat gently on the stove or microwave, adding a splash of water if needed to loosen the sauce.
For freezing, simply defrost overnight in the fridge before reheating.
Check out the full recipe reel below by clicking the play button!
Golden Anti-inflammatory Chickpeas (High-Protein, Vegan, Batch Cook)
These golden creamy chickpeas are a vegan, meal-prep friendly, anti-inflammatory dish made with chickpeas simmered in a silky dairy-free cream sauce and warming spices like turmeric, ginger, and cumin. High in plant protein and fibre (20g protein, 11g fibre per serve), they’re satisfying, gut-friendly, and support steady energy.
Ingredients
- 1 tbsp olive oil
- 1 medium onion, diced
- 4 garlic cloves, minced
- 1 tbsp fresh turmeric, finely grated
- 1 tbsp fresh ginger, finely grated
- 1 tsp cumin
- 1 tsp ground coriander
- 1/2 tsp smoked paprika
- 1/4 tsp chilli powder
- 40g creamed coconut from a block diluted with 200g hot water (or 1/2 tin coconut milk)
- 2 tins chickpeas, drained & rinsed
- Salt & pepper to taste
- Handful fresh coriander, chopped
- 300g silken tofu
- 1/3 cup nutritional yeast
- 1 tbsp soy sauce
- Juice from 1 lemon
Instructions
- Heat olive oil in a large pot over medium heat. Sauté onion for 4–5 minutes until softened. Add garlic, ginger, and turmeric and cook for 1 minute until fragrant, then stir through the spices.
- Add coconut mixture and chickpeas with a pinch of salt. Cover and simmer for 10–12 minutes.
- Add silken tofu cream ingredients to a blender and blend until smooth.
- Stir the cream into the chickpeas and heat through for a few minutes until thickened and creamy.
- Turn off the heat and mix through fresh coriander, salt, pepper, and serve.
Nutrition Facts
Calories
354Fiber
11 gProtein
20 gNutritional info is 1/4 of the recipe.
