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. It is the perfect dish to enjoy with sliced cucumbers, rice, or naan. This recipe has been reviewed by Heart and Stroke Foundation Registered Dietitians. Recipe courtesy of Professional Home Economist and Cookbook Author, Emily Richards.
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)
Tip: Chickpeas are a good source of fibre, protein, and folate.
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)
Tip: Chickpeas are a good source of fibre, protein, and folate.
When you get to know Canadian Canola, you just might fall in love.
