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.
- Ready In:
- 1hr 15mins
- 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
- 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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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!1Reply
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.1Reply
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
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