Chickpeas with Tomatoes and Ginger

Chickpeas

This tasty stew of chickpeas and tomatoes is vegan, wheat-free, corn-free, heart smart, low fat, and best of all, delicious! Recipe from Taste Life! Organic Recipes* (2002) by Leslie Cerier. Reprinted by permission of Square One Publishers.

Serves: 4 to 6

  • 1 tablespoon extra virgin olive oil
  • 1 large onion, sliced
  • 4 cups chopped ripe tomatoes
  • 1 to 2 tablespoons grated ginger
  • 2 cups cooked chick peas
  • 1/4 teaspoon turmeric
  • 1 teaspoon cumin
  • 1 teaspoon cinnamon
  • Salt and freshly ground pepper to taste
  • 1/4 to 1/2 cup cilantro, chopped

Heat the oil in a medium skillet Sauté onions, ginger, and tomatoes over medium heat until the tomatoes are juicy, about 10 minutes.

Add chick peas, and spices. Stir and simmer for 5 to 10 minutes longer, to allow flavors to blend.

Season with salt and pepper. Garnish with cilantro.

*This post contains affiliate links. If the product is purchased by linking through this review, VegKitchen receives a modest commission, which helps maintain our site and helps it to continue growing!

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