Rating
4.833335
Average: 4.8 (6 votes)
Active time
20 minutes
Yield
8 servings
Nutritioni
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
  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, cayenne pepper and curry powder 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.” 

Nutrition

Calories: 146
Total Fat: 3g
Saturated Fat: 0g
Sodium: 126mg
Total Carbohydrates: 25g
Sugars: 1g
Fiber: 5g
Protein: 5g

Yield: 8 servings

How'd it Taste?

Sharon B
July 24, 2018
0
I’m looking forward to making this..I love all types of beans and peas and lentils. Will write update after I make this.
Brandon
January 17, 2019
5
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.
Scottie
April 03, 2019
5
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.
Mike
April 27, 2019
5
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.
Marsha Rothenberg
February 05, 2020
5
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!
gina
May 01, 2020
4
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!
Cindy
February 28, 2021
0
I would like to know if the ginger in this recipe is dry ground or fresh?
Katherine-Oldways
March 01, 2021
0
Hi Cindy, whatever you have on hand will work. Let us know what you version you use and how it turns out!
Marylin
November 02, 2021
0
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…
Katherine-Oldways
November 03, 2021
0
15 ounces of cooked chickpeas should work fine also! Let us know how it turns out.
Tara H
May 12, 2022
5
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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