Printable Ginger Turmeric Chickpeas Recipe Card
Using pantry ingredients this quick chickpea dish comes together in 15 minutes with warm flavors and endless ways to enjoy it!
Ingredients
- 1 ½ cups cherry tomatoes
- 3 tbsp olive oil, divided
- 3 cups chickpeas, rinsed and drained
- 1 red onion, thinly sliced
- 1 inch piece of ginger, grated or minced
- 1 tsp turmeric powder
- 1 tsp ground cumin
- salt and pepper, to taste
Instructions
- Preheat the oven to 400°F (205°C).
- Prepare a baking sheet lined with parchment paper or aluminum foil. Place the cherry tomatoes on the baking sheet and drizzle with 1 tbsp of olive oil. Sprinkle with salt and pepper and roast for 10 minutes.
- While the tomatoes are roasting, drain and rinse the chickpeas. Heat the remaining 2 tbsp of olive oil in a pan on high heat. Once hot, add the onion and the ginger and cook until the onion just start to brown, 2 to 3 minutes.
- Lower the heat to medium, add the chickpeas to the pan, and stir to mix. Cook for 2 to 3 minutes. Add the turmeric and cumin, and stir.
- Turn the heat to low, and cover and cook for 10 minutes. Stir in the roasted tomatoes and season with salt and pepper.
- Serve warm over rice or quinoa for a tasty and simple grain bowl.