Garlic Tomato Chickpeas

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 cans (19 oz/540 mL) chickpeas, rinsed and drained

2 Tbsp lemon juice (30 mL)

1/4 tsp cayenne (1 mL)
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.