Chickpeas In Ginger Sauce Recipe

Name: Chickpeas In Ginger Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups cooked or canned chickpeas, with 1 cup of their liquid; 1/4 cup neutral oil, like canola; 2 cups chopped onion; 2 tablespoons minced ginger; 2 teaspoons minced garlic; 2 teaspoons ground coriander; 1/2 teaspoon ground cardamom; 1/2 teaspoon mango powder, or 1 1/2 teaspoons lemon juice; 1/4 teaspoon cayenne; 1/4 teaspoon black pepper; 1 medium tomato, chopped; Salt to taste; 1 medium onion, thinly sliced; 1 green chili, seeded, stemmed and shredded.

Servings: persons

4 cups cooked or canned chickpeas, with 1 cup of their liquid
1/4 cup neutral oil, like canola
2 cups chopped onion
2 tablespoons minced ginger
2 teaspoons minced garlic
2 teaspoons ground coriander
1/2 teaspoon ground cardamom
1/2 teaspoon mango powder, or 1 1/2 teaspoons lemon juice
1/4 teaspoon cayenne
1/4 teaspoon black pepper
1 medium tomato, chopped
Salt to taste
1 medium onion, thinly sliced
1 green chili, seeded, stemmed and shredded.

1
1. Drain chickpeas, reserving liquid. Put oil in large skillet, and turn heat to medium high. Add chopped onions; cook 5 minutes, or until they turn light brown, stirring occasionally. Add ginger and garlic, reduce heat to medium and cook 2 minutes, stirring.
2
2. Add coriander, cardamom, mango powder (but not lemon juice), cayenne and black pepper. Stir; then add tomato. Cook until tomato becomes saucy and begins to separate from the oil, about 5 minutes. Add the reserved chickpea liquid, the lemon juice if you are using it, salt and 1/2 cup water.
3
3. Cover, and turn heat to low; simmer about 10 minutes, or until mixture is thickened. Add chickpeas, cover and cook 10 minutes longer. Taste, and adjust seasoning. Serve, passing sliced onion and chili at the table.

530

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 4 cups cooked or canned chickpeas, with 1 cup of their liquid, 1/4 cup neutral oil, like canola, 2 cups chopped onion, 2 tablespoons minced ginger, and more.

Yes, Chickpeas In Ginger Sauce falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chickpeas In Ginger Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions