Recipe courtesy of Hello Canola

Garlic and tomato lovers, this dish is for you. Rich tomato puree coats the chickpeas as they simmer away with the zip of lemon juice and kick of cayenne. This is the perfect dish to enjoy with sliced cucumbers, rice or naan. This recipe meets the Canadian Heart and Stroke Foundation heart-healthy recipe guidelines.

Garlic Tomato Chickpeas

This is the perfect dish to enjoy with sliced cucumbers, rice or naan.

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Course: Main Course

Preparation: Quick & Easy

Prep Time: 15

Cook Time: 20

Total Time: 40

Servings:

Author: Emily Richards

Ingredients

6 garlic cloves
1 small onion
1 jalapeno pepper, halved and seeded
1/2 inch piece of fresh ginger, peeled
2 Tbsp water
1 Tbsp canola oil
1 bottle strained tomatoes (passata)
1 tsp ground turmeric
2 cans (19 oz/540mL) chickpeas rinsed and drained
2 Tbsp lemon juice
1/4 tsp cayenne

Imperial – Metric

Instructions

In a small blender or food processor, pulse together garlic, onion, jalapeño, and ginger. Add 1 Tbsp (15 mL) of water at a time, if needed, and puree until smooth.
In a deep large nonstick skillet, heat oil over medium heat. Add garlic puree and cook, stirring for about 3 minutes or until starting to brown. Pour in tomatoes and turmeric; bring to a simmer. Add chickpeas, lemon juice and cayenne; cover and reduce heat to low. Cook, stirring occasionally for about 15 minutes or until thickened.

Nutrition Facts

Garlic Tomato Chickpeas

Serving Size

Amount per Serving

Calories

320

% Daily Value*

Fat

Saturated Fat

0.5

Cholesterol

Sodium

370

Potassium

950

Carbohydrates

Fiber

Sugar

Protein

* Percent Daily Values are based on a 2000 calorie diet.