This simplified version of an Indian favorite is a delightful way to showcase tasty chickpeas.
Recipe information
Yield
4 Servings
Ingredients
1
tablespoon olive oil
1
large onion, chopped
2 to 3
garlic cloves, minced
Two 15- to 16-ounce cans chickpeas, drained and rinsed
1 to 2
teaspoons garam masala or good-quality curry powder
1
/2 teaspoon turmeric
2
teaspoons grated fresh or jarred ginger
2
large tomatoes, diced
1
tablespoon lemon juice
1
/4 cup minced fresh cilantro, or to taste
Salt to taste
Hot cooked grain (rice, quinoa, or couscous), optional
Need to make a substitution?
Preparation
Step 1
1. Heat the oil in a wide skillet. Add the onion and sauté until translucent. Add the garlic and continue to sauté until the onion is golden.
Step 2
2. Add the chickpeas, garam masala, turmeric, ginger, tomatoes, lemon juice, and about 1/4 cup water. Bring to a simmer, then cook over medium-low heat for 10 minutes, stirring frequently. This should be moist and stewlike, but not soupy; add a little more water, if needed.
Step 3
3. Stir in the cilantro and season with salt. Serve on its own in shallow bowls or over a hot cooked grain, if desired.
Nutrition Per Serving
320 Calories
6 g Total Fat
12 g Protein: 56 g Carbohydrates
6 g Fiber
645 mg Sodium
#### Nutritional analysis provided by _Vegan Express_
Reprinted with permission from Vegan Express: Featuring 160 Recipes for Quick, Delicious, and Healthy Meals by Nava Atlas. Copyright © 2008 by Nava Atlas. Excerpted by permission of Broadway, a division of Random House, Inc. All rights reserved.
Nava Atlas is the author of nine cookbooks, including The Vegetarian Family Cookbook, The Vegetarian 5-Ingredient Gourmet, and Vegetarian Soups for All Seasons. She lives in the Hudson Valley region of New York with her husband and two teenage sons (all vegans).