Plantain and Chickpea Stir-Fry with Coconut Milk

By AislePrompt Editorial · Published 2026-04-14 · Updated 2026-04-14

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Savory plantains caramelized with chickpeas in a subtly sweet coconut milk sauce, finished with fresh cilantro. This East African-inspired vegetarian recipe, ready in about 35 minutes, pairs ripe plantains, canned chickpeas, coconut milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 20 min Serves 4 East African cuisine 380 cal/serving

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Ingredients

2 medium ripe plantains
15 oz canned chickpeas
1 cup coconut milk
1/2 cup diced red onion
2 cloves minced garlic
2 tbsp chopped fresh cilantro
2 tbsp coconut oil
1 tsp ground cumin
1/2 tsp salt

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Instructions

Step 1: Peel and slice plantains into 1/4-inch thick rounds; pat dry with paper towels to remove excess moisture.
Step 2: Heat coconut oil in a large skillet over medium-high heat until shimmering. Add plantains in a single layer and cook for 4-5 minutes per side until golden-brown and tender, then remove and set aside.
Step 3: Add red onion to the same skillet and sauté for 3 minutes until translucent. Stir in garlic and cumin, cooking for 1 minute until fragrant.
Step 4: Add chickpeas, coconut milk, and salt to the skillet. Bring to a gentle simmer and cook for 5 minutes, stirring occasionally, until sauce thickens slightly.
Step 5: Return plantains to the skillet, toss to coat, and cook for 2 more minutes. Stir in half the cilantro and serve immediately with the remaining cilantro for garnish.