Recipes
African Heritage Spicy Chickpeas
Chickpeas have played an important role in African cooking ever since they were first cultivated by ancient Egyptians. Perhaps no other legume has been prepared in such numerous ways: pureed into hummus, crushed into falafel, or served whole as a companion to couscous or dressed up in a spicy tomato sauce—as found here.
Prep Time:
20 minutes
Yield:
8 servings
Nutrition Facts
Nutrition Facts
- Calories: 146
- Total Fat: 3g
- Saturated Fat: 0g
- Sodium: 126mg
- Total Carbohydrates: 25g
- Sugars: 1g
- Fiber: 5g
- Protein: 5g
Ingredients
1 tablespoon extra-virgin olive oil
1 medium yellow onion
1 teaspoon ginger
¼ teaspoon allspice
A pinch of cayenne pepper
1 teaspoon curry powder
1 (15-ounce) can diced tomatoes, no salt added
2 (15-ounce) cans chickpeas, no salt added, or thoroughly rinsed and drained
Salt
Instructions
- In a deep pan, shallow pot, or Dutch oven, heat one tablespoon olive oil on medium heat.
- Add the diced onions and let them simmer in their juices, stirring just a couple of times, until they are translucent (about 4 minutes).
- Add the ginger, allspice, cayenne pepper and curry powder to the onions, stirring for about 2 minutes, until the spices are incorporated and fragrant.
- Add the diced tomatoes, with their liquid, and cook for another 2 minutes.
- Add the two cans of chickpeas and toss to cover; let them simmer on medium-low for 7-10 minutes, stirring occasionally.
- 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.”
How’d it Taste?
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TerriB says:
Big hit with my family – everyone enjoyed it. Was even better the next day for lunch!
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I loved this one so much that it will be on a rotation for dinner. It was quick and easy to put together and cook. It’s packed with flavor. We had them with pita and next time we will try with rice. LOVE LOVE LOVE
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This has become a staple at our house! So quick! I substitute a generous amount of grated fresh ginger for the dried ginger, sautéing it for a bit with the onions before adding everything else. I also stir in, allow to wilt several handfuls of baby spinach just before serving.
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Instead of 15 Oz canned chickpeas, I can use my own cooked chickpeas (cooked from scratch). The only problem is I’m not sure how much to use…
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15 ounces of cooked chickpeas should work fine also! Let us know how it turns out.
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I would like to know if the ginger in this recipe is dry ground or fresh?
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Hi Cindy, whatever you have on hand will work. Let us know what you version you use and how it turns out!
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this is tasty, filling, healthy, cheap, and really easy to make! I used a can of whole peeled tomatoes, crushed them before adding them to the pot, and then added the juice from the can. I also added three cloves of garlic, one cooked and peeled redskin potato, a little fresh arugula, and extra spices. it makes a flavorful dish!
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I’m definitely going to be making this tasty dish for my vegetarian daughter and a vegan friend . I’ve learned so much from Susan Sloane. She’s the best!
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I love this recipe, it’s packed with flavor and easy to make, it won’t break your wallet and
it’s packed of nutrients. -
Really tasty. I subbed red pepper flakes and added chicken breast chunks that I sauteed after marinating it in saltwater and curry powder. Also added a few drops of coconut extract. This is a good dish for experimentation.
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Just like all the recipes here; quick, easy, healthy – the trifecta of goodness! I subbed Korean gochugaru (chili powder) in place of Cayenne pepper since i somehow didn’t have that and still turned out great. Also, I recommend a spritz of lemon juice on the top for brightness and extra depth of flavor.
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I’m looking forward to making this..I love all types of beans and peas and lentils. Will write update after I make this.
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