Recipe courtesy of Canola Eat Well
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
- 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.