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Nutrition Facts
Serving Size 1 (307g) Recipe makes 6 servings The following items or measurements are not included below: 2 teaspoons balsamic vinegar
Calories 237
Calories from Fat 37		(16%)
Amount Per Serving		%DV
	Total Fat 4.2g	6%
	Saturated Fat 0.5g	2%
	Monounsaturated Fat 1.1g
	Polyunsaturated Fat 2.1g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 1100mg		45%
Potassium 627mg		17%
Total Carbohydrate 43.6g		14%
	Dietary Fiber 8.5g	34%
	Sugars 5.8g
Protein 8.5g		16%
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Gingery Chickpeas in Spicy Tomato Sauce

Recipe #351925 | 1¼ hours | 15 min prep | add private note

⁽¹¹⁾ RATE IT NOW Print Recipe

By: appleydapply
Jan 26, 2009

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.

SERVES 6 (change servings and units)

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
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
Add garlic, ginger, cumin, salt, and pepper. Cook, stirring, for 1 minute.
3
Add balsamic vinegar and tomatoes, and bring to a boil over medium-high heat.
4
Stir in chickpeas, reduce heat to low.
5
Cover and simmer 45 minutes, lifting lid to stir occasionally.
6
When serving, top each bowl with chopped green onions if desired.
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.

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Featured Reviews for This Recipe

From: urbankiwiii

On Nov 21, 2009

This is the only recipe that makes chickpeas yummy. I made a couple of additions. I used leftover tomato sauce instead of diced tomatoes. I also added chopped celery which gave it a great contrast to the chickpeas. To make it thicker, I mixed in leftover rice. The hardest part was waiting for it to finish simmering. This smells and tastes SO GOOD!

0 people found this review helpful

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From: Chef #205882

On Oct 25, 2009

I must say this was really good. Especially if you like ginger. I made it from dried chick peas that I cooked than used part of them for this recipe. Did not alter anything. This is keeper.

1 person found this review helpful

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From: kitkat 2

On Oct 17, 2009

Very good and easy! I added cauliflower, it would also go well with potatoes. If you are used to spicy foods, this is not spicy. I think next time I'll add curry powder or cayenne to spice it up.

2 people found this review helpful

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From: SugarKitty

On Oct 13, 2009

Delicious... made it exact except for using ground ginger about 1 tablespoon - and it was wonderful - every one like it and ate it up we served it with warmed pitas... i will make it again!