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Garlic Tomato Chickpeas

Serves 4 to 6

Preparation Time: 15 min
Cooking Time: 20 min

Garlic and tomato lovers, this dish is for you! Rich tomato puree coats the chickpeas as they simmer away in this pantry friendly plant-based meal.

Ingredients

6 cloves garlic 6 cloves
1 small onion, halved 1 
1  jalapeno pepper, halved and seeded 1 
1/2 inch fresh ginger, peeled 1 cm
2 tbsp water 25 mL
1 tbsp canola oil 15 mL
1 bottle strained tomatoes (passata) 1 bottle
1 tsp ground turmeric 5 mL
2 cans no salt added chickpeas, drained, and rinsed 2 cans
2 tbsp lemon juice 25 mL
1/4 tsp cayenne 1 mL
 
 

Instructions

Step 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.

Step 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.

Step 3
Pour in tomatoes and turmeric; bring to a simmer.

Step 4
Add chickpeas, lemon juice and cayenne; cover and reduce heat to low.

Step 5
Cook, stirring occasionally for about 15 minutes or until thickened.

Tips

What makes canola oil a Canadian pantry staple? It's healthy, affordable, versatile, light in flavor and it has a shelf life of a year.

Nutrition & Notes

Nutrition Information
Valeur nutritive
1/4 recipe
% Daily Value
% valeur quotidienne
Amount
Teneur
Calories / Calories 320 kcal
Fat / Lipides 8 g
Saturated / saturés 0.5 g
+ Trans / trans 0 g
Cholesterol / Cholestérol
Sodium / Sodium 370 mg
Carbohydrates / Glucides 53 g
Fiber / Fibres 13 g
Sugars / Sucres 15 g
Protein Protéines
Vitamin A / Vitamine A
Vitamin C / Vitamine C
Calcium / Calcium
Iron / Fer
Recipe provided by CanolaEatWell.ca.

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