Dinner

Garlic Tomato Chickpeas

Garlic and tomato lovers, this dish is for you. Rich tomato puree coats the chickpeas as they simmer away with the zip of lemon juice and kick of cayenne.

Prep Time

Servings

4-6

6 garlic cloves (6)

1 small onion, halved (1)

1 jalapeno pepper, halved and seeded (1)

1/2-inch (1 cm) piece of fresh ginger, peeled (1)

2 Tbsp water (30 mL)

1 Tbsp canola oil (15 mL)

1 bottle strained tomatoes (passata) (650 mL)

1 tsp ground turmeric (5 mL)

2 cans (19 oz/540 mL) chickpeas, rinsed and drained

2 Tbsp lemon juice (30 mL)

1/4 tsp cayenne (1 mL)

In a small blender or food processor, pulse together garlic, onion, jalapeño, and ginger. Add 1 Tbsp (15 mL) of water at a time, if needed, and puree until smooth.
In a deep large nonstick skillet, heat oil over medium heat. Add garlic puree and cook, stirring for about 3 minutes or until starting to brown. Pour in tomatoes and turmeric; bring to a simmer. Add chickpeas, lemon juice and cayenne; cover and reduce heat to low. Cook, stirring occasionally for about 15 minutes or until thickened.

Tip: Chickpeas are a good source of fibre, protein, and folate.

Ingredients

6 garlic cloves (6)

1 small onion, halved (1)

1 jalapeno pepper, halved and seeded (1)

1/2-inch (1 cm) piece of fresh ginger, peeled (1)

2 Tbsp water (30 mL)

1 Tbsp canola oil (15 mL)

1 bottle strained tomatoes (passata) (650 mL)

1 tsp ground turmeric (5 mL)

2 cans (19 oz/540 mL) chickpeas, rinsed and drained

2 Tbsp lemon juice (30 mL)

1/4 tsp cayenne (1 mL)

Did you know?

Canola oil has half the saturated fat of soybean and olive oil, and is a rich source of vitamins E and K.

Did you know?

Canola contributes an average of $43.7 billion to the Canadian economy per year

Directions

In a small blender or food processor, pulse together garlic, onion, jalapeño, and ginger. Add 1 Tbsp (15 mL) of water at a time, if needed, and puree until smooth.
In a deep large nonstick skillet, heat oil over medium heat. Add garlic puree and cook, stirring for about 3 minutes or until starting to brown. Pour in tomatoes and turmeric; bring to a simmer. Add chickpeas, lemon juice and cayenne; cover and reduce heat to low. Cook, stirring occasionally for about 15 minutes or until thickened.

Tip: Chickpeas are a good source of fibre, protein, and folate.

Nutritional Analysis

Calories

320

Total Fat

8 g

Saturated Fat

0.5 g

Cholesterol

0 mg

Sodium

370 mg

Carbohydrates

53 g

Fiber

13 g

Protein

14 g

Related Recipes

Dinner

Grilled Arctic Char Nicoise

Dinner

Manhattan Clam Chowder

Dinner

Oyster Po’Boy Sandwich

Subscribe to our newsletter

When you get to know Canadian Canola, you just might fall in love.