Gingery Chickpeas in Spicy Tomato Sauce

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

1. 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. 2

   Add garlic, ginger, cumin, salt, and pepper. Cook, stirring, for 1 minute.

3. 3

   Add balsamic vinegar and tomatoes, and bring to a boil over medium-high heat.

4. 4

   Stir in chickpeas, reduce heat to low.

5. 5

   Cover and simmer 45 minutes, lifting lid to stir occasionally.

6. 6

   When serving, top each bowl with chopped green onions if desired.

7. 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.