Gingery Chickpeas in Spicy Tomato Sauce

READY IN: 1hr 15mins
Recipe by appleydapply

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.

Top Review by djbarnez

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!

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.

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