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Gingery Chickpeas In Spicy Tomato

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Ingredients

Adjust Servings:
1 tablespoon vegetable oil
1 onion, large, finely chopped
4 garlic cloves, minced
2 tablespoons minced gingerroot
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon black pepper
2 teaspoons balsamic vinegar
2 14 ounce cans diced tomatoes
2 15 ounce cans chickpeas, rinsed and drained or cook 2 cups dried garbanzo beans until tender, drain, and use

Nutritional information

227.8
Calories
38 g
Calories From Fat
4.3 g
Total Fat
0.5 g
Saturated Fat
0 mg
Cholesterol
820.4 mg
Sodium
40.5 g
Carbs
8.3 g
Dietary Fiber
4.6 g
Sugars
8.6 g
Protein
302 g
Serving Size

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Gingery Chickpeas In Spicy Tomato

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    This was really awesome. As a teacher who is paid once a month, I literally had 1 can of chickpeas and a can of tomatoes. I had to use dried onions and powered ginger. I added some peas to offset the 1can of chickpeas. Ill be making this often. Cant wait for my daughter to try it when she gets off work. I made rice to put it over Thanks!

    • 95 min
    • Serves 6
    • Easy

    Ingredients

    Directions

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    Gingery Chickpeas in Spicy Tomato Sauce, One of my favorite vegetarian/vegan meals. It’s wonderful served with a green salad and soft flatbread. I’ve provided directions for both stovetop and crock-pot cooking methods, although I originally found the recipe in Judith Finlayson’s 150 Best Slow Cooker Recipes., This was really awesome. As a teacher who is paid once a month, I literally had 1 can of chickpeas and a can of tomatoes. I had to use dried onions and powered ginger. I added some peas to offset the 1can of chickpeas. Ill be making this often. Cant wait for my daughter to try it when she gets off work. I made rice to put it over Thanks!, My sister did this recipe for my vegan niece. When I tasted this dish, I was conquered. The ingredients blend well together… not too much of this or that. Love it as is, but could follow some of the other add-ons mentioned in the reviews, so as, to make it spicier, even though I’m careful when it comes to hot spices. So… as is, is definitely to my taste.


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    Steps

    1
    Done

    In a Large Pot or Dutch Oven, Heat Oil Over Medium Heat. and Diced Onion and Cook, Stirring, For About 10 Minutes, Until It Begins to Brown.

    2
    Done

    Add Garlic, Ginger, Cumin, Salt, and Pepper. Cook, Stirring, For 1 Minute.

    3
    Done

    Add Balsamic Vinegar and Tomatoes, and Bring to a Boil Over Medium-High Heat.

    4
    Done

    Stir in Chickpeas, Reduce Heat to Low.

    5
    Done

    Cover and Simmer 45 Minutes, Lifting Lid to Stir Occasionally.

    6
    Done

    When Serving, Top Each Bowl With Chopped Green Onions If Desired.

    7
    Done

    Slow Cooker Method: After Step 3, Add Chickpeas to Crock-Pot. Pour in Hot Tomato Mixture and Stir to Combine. Cook on High For 2-3 Hours, or Low For 6 Hours.

    Avatar Of Max Davis

    Max Davis

    Salad sorceress crafting fresh and flavorful salads that satisfy and nourish.

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