Gingery Chickpeas in Spicy Tomato Sauce

Total Time
1hr 15mins
Prep 15 mins
Cook 1 hr

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.

Ingredients Nutrition


  1. 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. Add garlic, ginger, cumin, salt, and pepper. Cook, stirring, for 1 minute.
  3. Add balsamic vinegar and tomatoes, and bring to a boil over medium-high heat.
  4. Stir in chickpeas, reduce heat to low.
  5. Cover and simmer 45 minutes, lifting lid to stir occasionally.
  6. When serving, top each bowl with chopped green onions if desired.
  7. 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.
Most Helpful

For the days when I want to eat meatless, this is a STAPLE. I've been making it for about a year. I make this on the stovetop exactly as written, except I add some bell peppers and mushrooms with the onion, add sriacha (hot sauce) or red pepper flakes for heat - and serve with brown rice and grated Parmesan on top. Really tasty, super healthy meal! Thanks for sharing!

djbarnez May 18, 2010

This is so easy even I can do it! haha but really this is a delicious, pretty healthy, fast dish to make. I love it.

hurdy09 November 16, 2013

I have tried several chickpea-tomato dishes, and this is by far the best. Very flavorful, though I added about a 1/2 tsp of chili paste for some extra heat. Next time I think I'll try adding a can of coconut milk, as well. We eat vegetarian and vegan as much as we can, and this is a quick, easy, and cheap meal. It worked great in the slow cooker.

rowdygrrl September 06, 2012