Spiced Chickpea Delight
Equipment
- Knife and cutting board
- spatula
- measuring spoons,
- Can opener
- Saucepan (for freezing option)
Ingredients
- 1 tablespoon canola oil
- ½ cup finely chopped onion
- 1 tablespoon minced fresh ginger
- 2 garlic cloves minced
- 1 jalapeno pepper seeded and finely chopped (optional)
- ½ teaspoon salt
- 1 teaspoon garam masala
- ½ teaspoon ground coriander
- ½ teaspoon ground cumin
- 1 can 15 ounces diced tomatoes, undrained
- 1 can 15 ounces chickpeas or garbanzo beans, rinsed and drained
- 3 cups hot cooked brown rice
- ¼ cup plain yogurt
- Minced fresh cilantro
Instructions
- Heat canola oil in a large skillet over medium heat.
- Add onion, ginger, garlic, and jalapeno (if using).
- Cook and stir until onion is softened and lightly browned, about 4-5 minutes.
- Add salt and spices; cook and stir for 1 minute.
- Stir in tomatoes and chickpeas; bring to a boil.
- Reduce heat; simmer, covered, until flavors are blended, for about 12-15 minutes, stirring occasionally.
- Serve with hot cooked brown rice.
- Top with yogurt and minced fresh cilantro.
Notes / Tips / Wine Advice:
Freeze Option:
Freeze cooled chickpea mixture in freezer containers. To use, partially thaw in the refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.Wine Advice:
Pair this flavorful dish with a light-bodied white wine such as Sauvignon Blanc or a crisp rosé. The acidity and fruitiness of these wines complement the spices and flavors of the chickpea curry.Nutritional Information
Calories: 359 kcal | Carbohydrates: 64 g | Protein: 10 g | Fat: 8 g | Fiber: 9 g | Sugar: 8 g