No votes yet
Prep time
20 minutes
8 servings

1 tablespoon extra-virgin olive oil

1 medium yellow onion

1 teaspoon curry

1 teaspoon ginger

¼ teaspoon allspice

A pinch of cayenne pepper

1 (15-ounce) can diced tomatoes, no salt added

2  (15-ounce) cans chickpeas, no salt added, or thoroughly rinsed and drained


  1. In a deep pan, shallow pot, or Dutch oven, heat one tablespoon olive oil on medium heat.
  2. Add the diced onions and let them simmer in their juices, stirring just a couple of times, until they are translucent (about 4 minutes). 
  3. Add the ginger, allspice, and cayenne pepper to the onions, stirring for about 2 minutes, until the spices are incorporated and fragrant.
  4. Add the diced tomatoes, with their liquid, and cook for another 2 minutes.
  5. Add the two cans of chickpeas and toss to cover; let them simmer on medium-low for 7-10 minutes, stirring occasionally.
  6. Finally, add a pinch or two of salt to taste.

Oldways recipe and photo. This recipe is from our cooking program, A Taste of African Heritage. Learn more about it here, and watch our video about the program!

Media: contact us for permission to reprint and for a hi-res image.” 

Review this Recipe