Spicy Chickpeas With Ginger
- Total Time
- 1 hour 45 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 1½cups dried chickpeas, soaked overnight
- 4garlic cloves
- 2sprigs parsley
- 1onion, quartered
- 1tablespoon olive oil
- 2teaspoons sea salt
- 3tablespoons mustard oil or vegetable oil
- 1large onion, finely diced
- 1bay leaf
- 3garlic cloves
- 2tablespoons grated ginger
- 2teaspoons ground coriander
- 2teaspoons ground cumin
- ¼teaspoon ground cardamom
- ½teaspoon salt
- ½teaspoon freshly ground black pepper
- 3tomatoes, peeled and diced
- 1½cups chickpea broth or water
- Juice of ½ lemon
- 2tablespoons diced onion
- 1teaspoon minced jalapeno pepper
- 2tablespoons chopped cilantro
For the Chickpeas
For the Sauce
Nutritional analysis per serving (4 servings)
475 calories; 19 grams fat; 2 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 5 grams polyunsaturated fat; 63 grams carbohydrates; 13 grams dietary fiber; 14 grams sugars; 18 grams protein; 844 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Drain the chickpeas. Put them in a saucepan, cover with 3 quarts fresh water, and boil for 10 minutes. Skim off any foam that collects on the surface, then lower the heat. Add the garlic, parsley, onion and oil. Simmer, partly covered, until the peas are almost tender, about 45 minutes. Add the salt, and continue cooking until the peas are completely tender but not mushy, about 30 minutes more. Strain, reserving the broth. This should yield about 3 cups chickpeas.
- Step 2
For the sauce, warm the oil in a large skillet over medium heat. Add the onion, and cook, stirring frequently, until well browned, 12 to 15 minutes. Lower the heat, and add the bay leaf, garlic, ginger, spices, salt, pepper and two-thirds of the diced tomatoes. Cook for 5 minutes.
- Step 3
Add the reserved chickpea broth and the chickpeas. Simmer until the liquid is reduced to a saucelike consistency. Adjust the seasonings, and add lemon juice to taste. Serve accompanied by the remaining diced tomato, diced onion, minced jalapeno and chopped cilantro or scatter them over the chickpeas.
Private Notes
Comments
Can you make this with canned chickpeas?
Yep, just tried it with canned chickpeas (400g) and skipped the soaking step. I let it come to a boil then started the simmer step (it boiled for about 2 mins instead of 10). Simmered for about 40mins in only half the water mentioned in the recipe. I replaced the fresh tomatoes with 400g crushed tomatoes (cause I'm a cheat). I also didn't have any parsley. Thanks to others, I cut back on the salt and I'm glad I did.
It's turned out absolutely delicious!
Do you save or discard the quarter onion and garlic. I guessed discard but had a bit of doubt.
Forgot to buy the tomatoes, so substituted 2 tbsp tomato paste and a couple of ounces of water. It came out great.
Are the garlic cloves for the sauce supposed to be added whole or cut up?
Fantastic dish. Cooked exactly as recipe directed. Since the pandemic began, I have been cooking my own beans, rather than canned, and it always makes a big difference.