Name: Gingery Chickpeas in Spicy Tomato Sauce
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 6 serving(s)
Ingredients: 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); chopped green onion

Community Pick

21

Recipe by appleydapply

21

People talking

Join In Now Join the conversation!

Gingery Chickpeas in Spicy Tomato Sauce created by urbankiwiii

MORE

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.

Ready In:: 1hr 15mins
Serves:
Units:

21

People talking

Join In Now Join the conversation!

ingredients

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)
chopped green onion

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.

Submit a Recipe Correction

Add a Note

RECIPE MADE WITH LOVE BY

@appleydapply

Contributor

@appleydapply

Contributor

"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."

JOIN THE CONVERSATION

upload

review

tweak

ask

all

reviews

tweaks

q&a

sort by:

review by Tameren

5/28/2018

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. I’ll be making this often. Can’t wait for my daughter to try it when she gets off work. I made rice to put it over Thanks!

1

Reply
review by Lise D.

7/18/2017

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.

1

Reply
review by hurdy09

11/16/2013

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.

Reply
review by rowdygrrl

9/6/2012

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.

Reply
review by Monique 2

2/27/2012

I enjoyed this a lot. Love the fact that it was really quick and easy, prefect for a hectic Monday. I messed up and added too much balsamic vinegar and forgot the garlic but it was still tasty. <br/><br/>This is probably going to be a regular in my rotation of meals, especially when I am really busy and want something tasty and light.

Reply