Chickpeas In Ginger Sauce Recipes

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GINGERY CHICKPEAS IN SPICY TOMATO SAUCE



Gingery Chickpeas in Spicy Tomato Sauce image

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.

Provided by appleydapply

Categories     One Dish Meal

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 11

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

Steps:

  • 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.

CHICKPEAS IN TOMATO SAUCE



Chickpeas in Tomato Sauce image

My friend Brandon gave me this recipe. It is everything I could want in a recipe: quick, easy, cheap, nutritious, and super delicious. You can add extra spices (curry powder, etc.) if you like. Serve with rice and/or naan.

Provided by Prose

Categories     Beans

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

2 tablespoons peanut oil or 2 tablespoons safflower oil
1 tablespoon cumin seed (or 2 teaspoons of cumin powder)
1 tablespoon chopped fresh ginger
1/4 teaspoon crushed red pepper flakes
1 large onion, halved and sliced into half moons
15 -20 ounces canned crushed tomatoes (or diced tomatoes)
salt and black pepper (oops i forgot the pepper)
30 ounces canned chick-peas, drained and rinsed
chopped cilantro (optional garnish)

Steps:

  • Heat the oil in a large saucepan over medium heat. Add cumin seeds and cook for 1 minute, or just add powder. Stir in the ginger, crushed red pepper, and onions. Cook until onions are soft, about 5ish minutes.
  • Add tomatoes and cook for 5 more minutes, until nice and saucy. Season with salt and pepper.
  • Add chickpeas and cook for 5 minutes more. Garnish with cilantro. Yummies.

Nutrition Facts : Calories 394.1, Fat 10.1, SaturatedFat 1.5, Sodium 844.2, Carbohydrate 65.1, Fiber 13.2, Sugar 1.7, Protein 14

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