Spicy Chickpeas With Ginger Recipe

Name: Spicy Chickpeas With Ginger
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups dried chickpeas, soaked overnight; 4 garlic cloves; 2 sprigs parsley; 1 onion, quartered; 1 tablespoon olive oil; 2 teaspoons sea salt; 3 tablespoons mustard oil or vegetable oil; 1 large onion, finely diced; 1 bay leaf; 3 garlic cloves; 2 tablespoons grated ginger; 2 teaspoons ground coriander; 2 teaspoons ground cumin; 1/4 teaspoon ground cardamom; 1/2 teaspoon salt; 1/2 teaspoon freshly ground black pepper; 3 tomatoes, peeled and diced; 1 1/2 cups chickpea broth or water; Juice of 1/2 lemon; 2 tablespoons diced onion; 1 teaspoon minced jalapeno pepper; 2 tablespoons chopped cilantro

Servings: persons

1 1/2 cups dried chickpeas, soaked overnight
4 garlic cloves
2 sprigs parsley
1 onion, quartered
1 tablespoon olive oil
2 teaspoons sea salt
3 tablespoons mustard oil or vegetable oil
1 large onion, finely diced
1 bay leaf
3 garlic cloves
2 tablespoons grated ginger
2 teaspoons ground coriander
2 teaspoons ground cumin
1/4 teaspoon ground cardamom
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 tomatoes, peeled and diced
1 1/2 cups chickpea broth or water
Juice of 1/2 lemon
2 tablespoons diced onion
1 teaspoon minced jalapeno pepper
2 tablespoons chopped cilantro

1
Drain the chickpeas.
2
Put them in a saucepan, cover with 3 quarts fresh water, and boil for 10 minutes.
3
Skim off any foam that collects on the surface, then lower the heat.
4
Add the garlic, parsley, onion and oil.
5
Simmer, partly covered, until the peas are almost tender, about 45 minutes.
6
Add the salt, and continue cooking until the peas are completely tender but not mushy, about 30 minutes more.
7
Strain, reserving the broth.
8
This should yield about 3 cups chickpeas.
9
For the sauce, warm the oil in a large skillet over medium heat.
10
Add the onion, and cook, stirring frequently, until well browned, 12 to 15 minutes.
11
Lower the heat, and add the bay leaf, garlic, ginger, spices, salt, pepper and two-thirds of the diced tomatoes.
12
Cook for 5 minutes.
13
Add the reserved chickpea broth and the chickpeas.
14
Simmer until the liquid is reduced to a saucelike consistency.
15
Adjust the seasonings, and add lemon juice to taste.
16
Serve accompanied by the remaining diced tomato, diced onion, minced jalapeno and chopped cilantro or scatter them over the chickpeas.

577

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 22 ingredients. The key ingredients include: 1 1/2 cups dried chickpeas, soaked overnight, 4 garlic cloves, 2 sprigs parsley, 1 onion, quartered, and more.

Yes, Spicy Chickpeas With Ginger 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.

Spicy Chickpeas With Ginger

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