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.
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INGREDIENTS
Nutrition- 1tablespoon vegetable oil
- 1
- 4
- 2tablespoons minced gingerroot
- 1teaspoon ground cumin
- 1teaspoon salt
- 1⁄2teaspoon black pepper
- 2teaspoons 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)
- chopped green onion
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DIRECTIONS
- 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.
- Add garlic, ginger, cumin, salt, and pepper. Cook, stirring, for 1 minute.
- Add balsamic vinegar and tomatoes, and bring to a boil over medium-high heat.
- Stir in chickpeas, reduce heat to low.
- Cover and simmer 45 minutes, lifting lid to stir occasionally.
- When serving, top each bowl with chopped green onions if desired.
- 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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