This deeply spiced chickpea dish features tender garbanzo beans simmered to perfection in a rich, aromatic tomato sauce. Infused with fresh ginger, garlic, and earthy cumin, it delivers a comforting warmth with just the right touch of chili heat. Whether you use traditional dried chickpeas for a deep flavor profile or convenient canned chickpeas for a quick weeknight meal, this versatile vegetarian favorite pairs wonderfully with warm flatbreads or a steaming bed of rice.
Print
Spicy Chickpea in tomato suace
Ingredients
- Dried chickpeas: 1 cup soaked overnight and drained
- Cooking oil: 2 tablespoons
- Yellow onion: 1 medium finely chopped
- Garlic cloves: 2 minced
- Fresh ginger: 1 tablespoon grated or finely minced
- Tomato paste: 1 tablespoon
- Tomatoes: 2 medium finely chopped (or 1 cup pureed tomatoes)
- Chili powder: 1 teaspoon
- Cumin powder: 2 teaspoons
- Water or vegetable broth: 3 cups plus extra if needed
- Fresh cilantro: 2 tablespoons chopped (divided for cooking and garnish)
- Salt and black pepper: To taste
Instructions
- Heat the oil in a large deep skillet or pot over medium heat. Add the chopped onion and sauté for 5 minutes until soft and translucent.
- Stir in the minced garlic and fresh ginger, cooking for 1 minute until highly fragrant.
- Add the tomato paste to the pan. Stir continuously for 2 minutes to cook out the raw flavor and develop a deep red, caramelized base.
- Lower the heat slightly. Stir in the chili powder, cumin powder, half of the fresh cilantro, salt, and pepper. Stir quickly for 30 seconds to let the heat awaken the essential spice oils.
- Add in the chopped tomatoes, scraping up any browned bits from the bottom of the pan. Cook for 4 to 5 minutes until the tomatoes completely break down and become jammy.
- Add the soaked, drained chickpeas and pour in the water or broth. Bring to a gentle boil, then turn the heat down to low. Cover with lid and simmer for 45 to 60 minutes, or until the chickpeas are tender and soft.
- Taste the sauce and adjust the seasoning with extra salt or chili if desired. Turn off the heat, scatter the remaining fresh cilantro over the top, and serve hot
How much ginger and cilantro? Also garlic stirs in first with the onion or after the tomato?
Thanks!
1 tablespoon of ginger, you can add garlic either way but I have added here after the onions are brown.
Thanks