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    Home » Recipes » Vegan Main Dishes

    Chickpeas with Tomatoes and Ginger

    Published: Dec 21, 2011 · Updated: Mar 4, 2021 · This post may contain affiliate links.

    This tasty stew of chickpeas and tomatoes, flavored with lots of ginger, is vegan, wheat-free, 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, to taste
    • 1 ½ to 2 cups cooked chickpeas
      (or one 15- to 16-ounce can, drained and rinsed)
    • ¼ teaspoon turmeric
    • 1 teaspoon cumin
    • 1 teaspoon cinnamon
    • Salt and freshly ground pepper to taste
    • ¼ to ½ 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. Stir in the cilantro and serve hot or at room temperature.

    • Here are more easy bean main dishes.
    • Here are more of VegKitchen’s Vegan Dinner Recipes and more Main Dishes Featuring Grains and/or Beans.

    *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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    Hi, I'm Nicole! I'm the creator behind VegKitchen, and the author of the popular cookbook, Weeknight One Pot Vegan Cooking. Learn more about me here.

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