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Vegan Coconut Chickpea Rendang swaps the traditional beef for chickpeas, simmered slowly in a spiced coconut broth until the sauce turns thick and deep reddish-brown. It’s a plant-based take on the Indonesian classic, built on the same toasted coconut and chili paste base.
I learned the hard way that rushing the simmer leaves you with a thin, watery sauce. Rendang needs time. Give it a good 30 to 35 minutes uncovered and the coconut milk reduces down to something thick enough to coat a spoon.
The chickpeas hold up well here. They soak up the lemongrass, galangal, and chili without falling apart, and they turn this into a full meal with rice.
Toasted coconut, or kerisik, goes in near the end. It gives the sauce a nutty edge you won’t get from coconut milk alone.
Why You’ll Love This Recipe
- Comes together in one pot with no fancy equipment
- Sauce thickens naturally, no cornstarch needed
- Freezes well for fast weeknight dinners
- Packed with plant protein from chickpeas
Ingredient Notes
- chickpeas: Canned chickpeas work fine here, just drain and rinse well. Dried chickpeas cooked from scratch give a slightly firmer bite if you have the time.
- coconut milk: Use full-fat canned coconut milk, not the carton kind. The fat is what gives rendang its body.
- galangal: Fresh galangal has a sharper, more citrusy bite than ginger. Ginger works as a substitute if you can’t find it.
- lemongrass: Use the pale, tender inner part of the stalk. Bruise it with the back of a knife before blending to release more oil.
- dried red chilies: Soak them in hot water for 10 minutes to soften before blending. Swap in 2 tbsp sambal oelek if you’re short on time.
- kaffir lime leaves: These add a citrusy background note you can’t fake with lime juice. Leave them whole so you can fish them out before serving.
- tamarind paste: Tamarind brings the sour edge that balances the coconut richness. Lime juice works in a pinch, though the flavor is brighter, not as deep.
- unsweetened shredded coconut: This is what separates rendang from a regular curry. Toast it in a dry pan until deep brown, then grind into a paste called kerisik.
Vegan Coconut Chickpea Rendang with Kerisik
Ingredients
Method
- Toast the shredded coconut in a dry 10-inch / 25 cm skillet over medium-low heat, stirring constantly, for 6 to 7 minutes until deep golden brown. Transfer to a mortar or spice grinder and pound or pulse into a slightly oily paste (kerisik). Set aside.
- Combine the shallots, garlic, ginger, galangal, lemongrass, and soaked chilies in a blender with 2 to 3 tbsp water. Blend until smooth, scraping down the sides as needed.
- Heat the oil in a 5-quart / 4.7 L Dutch oven over medium heat. Add the blended paste and cook for 6 to 7 minutes, stirring often, until it darkens slightly and the raw onion smell fades.
- Stir in the turmeric, coriander, cinnamon stick, star anise, and cloves. Cook for 1 minute until fragrant.
- Pour in the coconut milk and water. Add the kaffir lime leaves, tamarind paste, coconut sugar, and salt. Stir to combine and bring to a gentle simmer.
- Add the chickpeas and stir well. Simmer uncovered over medium-low heat for 30 to 35 minutes, stirring every few minutes so the bottom doesn’t scorch, until the sauce reduces by about half and turns deep reddish-brown.
- Stir in the toasted coconut (kerisik). Continue simmering uncovered for another 6 to 8 minutes, until the sauce is thick enough to coat the back of a spoon and a thin layer of oil starts to separate at the edges.
- Taste and adjust with more salt, tamarind, or coconut sugar. Remove the cinnamon stick, star anise, cloves, and lime leaves.
- Let the rendang rest off the heat for 10 minutes to thicken further. Serve hot over steamed jasmine rice, topped with fresh cilantro and a lime wedge.
Notes
- Simmer uncovered for the full time or the sauce won’t thicken properly.
- Toast the coconut until deep brown, not just golden, for real rendang depth.
- Remove the cinnamon stick, star anise, and lime leaves before serving.
- Chickpeas can be canned or home-cooked, just make sure they’re fully drained.
Tips for Success
- Toast the shredded coconut low and slow, stirring constantly, so it browns evenly instead of burning in spots.
- Simmer the sauce uncovered so the coconut milk actually reduces instead of staying thin and soupy.
- Blend the paste with a small splash of water to keep the blender moving without adding too much liquid.
- Taste before adding all the salt since tamarind and coconut sugar both affect how salty the sauce reads.
- Let the rendang rest for 10 minutes off heat before serving so the sauce thickens further and clings to the chickpeas.
Variations
- Add cubed sweet potato or carrots in the last 20 minutes of simmering for extra bulk and a touch of sweetness.
- Swap chickpeas for firm tofu, pan-fried first, if you want a firmer texture that holds its shape in the sauce.
- Stir in a handful of chopped kale or spinach at the end for a vegetable boost without changing the base flavor.
Storage and Reheating
Vegan Coconut Chickpea Rendang keeps well in the fridge for 4 to 5 days in an airtight container. The flavor actually deepens overnight as the spices settle into the sauce.
Reheat portions in a saucepan over medium-low heat, stirring often, for 5 to 6 minutes until warmed through and the sauce loosens back up. Add a splash of water or coconut milk if it thickened too much in the fridge.
Freeze in a sealed container for up to 3 months. Thaw overnight in the fridge before reheating on the stove.
Serving Suggestions
Vegan Coconut Chickpea Rendang goes best over steamed jasmine rice, which soaks up the thick sauce.
Add a side of quick cucumber salad or blanched green beans to cut through the richness. A wedge of lime on the side brightens every bite.
For a bigger spread, serve alongside sambal, fried shallots, and extra rice for a rendang-style dinner table.
FAQ
Why is my chickpea rendang sauce still thin?
Your sauce probably needs more time uncovered on the stove. Rendang gets its body from the coconut milk actually reducing, so simmering it covered or rushing the last stretch leaves it soupy. Keep it at a steady simmer for the full 30 to 35 minutes and stir in the toasted coconut near the end to help it thicken.
Can I use ginger instead of galangal in this rendang?
Yes, ginger works as a stand-in for galangal, though the flavor turns a bit warmer and less citrusy. Use the same amount by weight. If you can find galangal at an Asian grocery store, it’s worth seeking out for the sharper, more floral edge it brings to the paste.
Can I freeze vegan coconut chickpea rendang?
Yes, this rendang freezes well for up to 3 months in a sealed container. Thaw it overnight in the fridge, then reheat gently in a saucepan over medium-low heat, adding a splash of water or coconut milk if the sauce has thickened too much.
What goes well with coconut chickpea rendang besides rice?
A quick cucumber salad or blanched green beans work well since they cut through the richness of the coconut sauce. Roti or flatbread is good for scooping up the extra sauce too. A wedge of lime on the side brightens each bite.
Is this vegan chickpea rendang gluten free?
Yes, this rendang is gluten free as written, since it relies on chickpeas, coconut milk, and fresh aromatics with no wheat-based ingredients. Just double check your tamarind paste and any store-bought sambal oelek, since some brands add fillers that aren’t gluten free.
What’s the difference between this chickpea rendang and traditional beef rendang?
Traditional rendang uses beef simmered for hours until the meat is fall-apart tender and the sauce is nearly dry. This version swaps in chickpeas, which cook much faster and stay intact, so the sauce stays thicker rather than fully drying out, though the same paste and toasted coconut are still there.
