Ingredients
-
1
-
1
-
4
-
2
-
1
-
1
-
1/2
-
2
-
2
-
2
-
-
-
-
-
Directions
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
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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. |
