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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Servings: 4
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
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
1
Amount per Serving
Calories
320
% Daily Value*
Fat
8
g
12
%
Saturated Fat
0.5
g
3
%
Cholesterol
0
mg
0
%
Sodium
370
mg
16
%
Potassium
950
mg
27
%
Carbohydrates
53
g
18
%
Fiber
13
g
54
%
Sugar
15
g
17
%
Protein
14
g
28
%
* Percent Daily Values are based on a 2000 calorie diet.
