Indian Chickpeas Recipe

Name: Indian Chickpeas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tsp cooking oil; 4 garlic cloves; 3 Tbsp grated ginger; 1 Tbsp cumin; 2 tsp coriander; 1 tsp turmeric; 1/4 tsp cayenne; 15 oz can tomato sauce; 2 cans chickpeas, drained; 1 Tbsp fresh lemon juice

Servings: persons

1
Heat oil in medium skillet over medium-high heat. When it's hot, turn to low and add garlic, ginger, cumin, coriander, turmeric and cayenne. Saute, stirring constantly, until everything is well combined and the mixture has a uniform color, about 4 minutes.
2
Stir in the tomato puree, turn heat to medium and bring to a gentle simmer. Add chickpeas and bring to a second simmer. Cover, reduce heat to low and simmer until thick, about 20 minutes.
3
Stir in lemon juice. Remove from heat and let sit for 10 minutes.

546

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: 2 tsp cooking oil, 4 garlic cloves, 3 Tbsp grated ginger, 1 Tbsp cumin, and more.

Yes, Indian Chickpeas 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.

Indian Chickpeas

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