Garlic Tomato Chickpeas

Garlic Tomato Chickpeas

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.  It is the perfect dish to enjoy with sliced cucumbers, rice, or naan. This recipe has been reviewed by Heart and Stroke Foundation Registered Dietitians. Recipe courtesy of Professional Home Economist and Cookbook Author, Emily Richards.

Servings
4-6 people
  • Ingredients

    6 garlic cloves (6)

    1 small onion, halved (1)

    1 jalapeno pepper, halved and seeded (1)

    1/2-inch (1 cm) piece of fresh ginger, peeled (1)

    2 Tbsp water (30 mL)

    1 Tbsp  canola oil (15 mL)

    1 bottle strained tomatoes (passata) (650 mL)

    1 tsp ground turmeric (5 mL)

    2 -19 oz cans no salt added chickpeas, drained, and rinsed (540 mL)

    2 Tbsp lemon juice (30 mL)

    1/4 tsp cayenne (1 mL)

  • Directions
    1. 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.
    2. 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.

    Tip: Chickpeas are a good source of fibre, protein, and folate.

Nutritional Analysis

Serving Size
1/4 of recipe
Servings
4-6
Calories
320
Total Fat
8 g
Saturated Fat
0.5 g
Cholesterol
0 mg
Sodium
370 mg
Carbohydrates
53 g
Fiber
13 g
Sugars
15 g
Protein
14 g
Potassium
950 mg