Ginger Turmeric Chickpeas
Using pantry ingredients this quick chickpea dish comes together in 15 minutes!
Ingredients
- 1 1/3 cups cherry tomatoes
- 1 Tablespoon olive oil
- 3 cups chickpeas , rinsed and drained
- 2 Tablespoons olive oil
- 1 red onion , sliced
- 1 inch piece of ginger , cut into strips
- 1 teaspoon turmeric powder
- 1 teaspoon ground cumin
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (205°C).
- Prepare a baking sheet lined with parchment paper. Place the cherry tomatoes on the baking sheet and drizzle with olive oil. Sprinkle with salt and pepper and bake for 10 minutes.
- While the tomatoes are roasting, rinse the chickpeas under cold water. Heat the oil in a pan on high heat. Once hot, add the onion and the ginger and cook until the onion begins to brown at the edges, 2 to 3 minutes. Lower the heat to medium and add the chickpeas to the onions and ginger and stir to mix. Cook for 2 to 3 minutes. Add the turmeric and cumin. Stir the spices into the chickpeas, cover and cook for 10 to 12 minutes on low heat. Add the salt and roasted cherry tomatoes and cook for another minute or two.
- Garnish with red onion and cilantro sprinkled on top.
Notes
- I omitted all oil and this turned out great!
- Courtesy of: Heavenly Vegan Dals & Curries Cookbook