Gingery Chickpeas In Spicy Tomato Sauce Food

GINGERY CHICKPEAS IN SPICY TOMATO SAUCE

Steps:

• In a large pot or Dutch oven, heat oil over medium heat. And diced onion and cook, stirring, for about 10 minutes, until it begins to brown.
• Add garlic, ginger, cumin, salt, and pepper. Cook, stirring, for 1 minute.
• Add balsamic vinegar and tomatoes, and bring to a boil over medium-high heat.
• Stir in chickpeas, reduce heat to low.
• Cover and simmer 45 minutes, lifting lid to stir occasionally.
• When serving, top each bowl with chopped green onions if desired.
• Slow cooker method: after step 3, add chickpeas to crock-pot. Pour in hot tomato mixture and stir to combine. Cook on high for 2-3 hours, or low for 6 hours.

TOMATO & CHICKPEA CURRY

Steps:

• Heat 1 tbsp olive oil in a large pan and add 2 finely sliced onions. Cook until softened, about 10 mins.
• Add 2 crushed garlic cloves, 1 tsp garam masala, 1 tsp turmeric and 1 tsp ground coriander, then stir to combine. Cook for 1-2 mins, then pour in a 400g can of plum tomatoes, break up with a wooden spoon and simmer for 10 mins.
• Pour in a 400ml can of coconut milk and season. Bring to the boil and simmer for a further 10-15 mins until the sauce has thickened.
• Tip in a drained and rinsed 400g can of chickpeas and 2 quartered large tomatoes, and warm through. Scatter over roughly chopped coriander from ½ small pack and serve with fluffy rice.

TOMATOEY SPICED CHICKPEAS

Steps:

• Heat oil in a 12-inch heavy skillet over medium heat until it shimmers, then cook cumin, coriander, ginger, red-pepper flakes, and cinnamon stick, stirring constantly, until fragrant and a shade darker, about 2 minutes.
• Add tomatoes with juices, breaking up tomatoes with a spoon, then add chickpeas. Simmer, stirring occasionally, until slightly thickened, about 20 minutes. Discard cinnamon stick.
• Stir in parsley and mint. Serve warm or at room temperature.

SPICY CHICKPEAS WITH GINGER

Steps:

• Drain the chickpeas. Put them in a saucepan, cover with 3 quarts fresh water, and boil for 10 minutes. Skim off any foam that collects on the surface, then lower the heat. Add the garlic, parsley, onion and oil. Simmer, partly covered, until the peas are almost tender, about 45 minutes. Add the salt, and continue cooking until the peas are completely tender but not mushy, about 30 minutes more. Strain, reserving the broth. This should yield about 3 cups chickpeas.
• For the sauce, warm the oil in a large skillet over medium heat. Add the onion, and cook, stirring frequently, until well browned, 12 to 15 minutes. Lower the heat, and add the bay leaf, garlic, ginger, spices, salt, pepper and two-thirds of the diced tomatoes. Cook for 5 minutes.
• Add the reserved chickpea broth and the chickpeas. Simmer until the liquid is reduced to a saucelike consistency. Adjust the seasonings, and add lemon juice to taste. Serve accompanied by the remaining diced tomato, diced onion, minced jalapeno and chopped cilantro or scatter them over the chickpeas.

CRISPY SPICED CHICKPEAS WITH PEPPERS AND TOMATOES

Steps:

• Heat the oven to 450 degrees and arrange racks on the top and bottom thirds of the oven.
• In a large bowl, toss chickpeas with 2 tablespoons oil, the cumin, coriander, turmeric, cayenne and 1/2 teaspoon salt until evenly coated. Spread onto a rimmed sheet pan in a single layer and top with 3 thyme sprigs.
• On a second sheet pan, combine bell peppers, tomatoes, onion, jalapeños and remaining thyme sprigs with 2 tablespoons oil and remaining 1/2 teaspoon salt. Spread vegetables into one layer.
• Place chickpea pan on the bottom rack and vegetables on the top rack and roast for 10 minutes. Switch pan positions. Roast chickpeas until crisped but still tender, about 5 minutes, and roast vegetables until golden brown, about 10 minutes. If the vegetables are tender but not browned, place the pan under the broiler for 1 to 2 minutes to caramelize. Discard thyme sprigs.
• While the chickpeas and vegetables roast, whisk lemon juice, garlic and remaining 1/4 cup oil in a small bowl. Season with salt to taste.
• Arrange vegetables on a large platter and drizzle with half the dressing, then top with crispy chickpeas, fresh herbs and pomegranate seeds. Drizzle remaining dressing over everything. Serve with couscous or rice, if you like.

GINGERY MARINATED CHICKPEAS

Steps:

• Rinse and drain completely cooked chickpeas.
• Combine everything, mix well, cover tightly and let marinate.(will last for up to 2 months).
• Stir from the bottom occasionally during marinating.
• Makes about 5 cups. Enjoy!

EGGS AND CHICKPEAS IN SPICY TOMATO SAUCE

Steps:

• Simmer sauce in a skillet along with jalepeno juice, olive oil, sea salt.
• Carefully break whole eggs into the simmering sauce.
• add the chickpeas and sliced jalepenos.
• Allow eggs to firm up and whiten.
• You can serve the eggs like this or flip them in the sauce carefully and cook on the other side depending on preference.
• Remove some sauce and chickpeas and place eggs on top.
• Sprinkle some cheese.
• Server with yogurt if prefered and fresh pita bread.