Indian Chickpeas

Side Dish / Snack / Vegetarian

(99 votes, average: 3.66 out of 5)

Bright and colorful, made with turmeric and ginger, both natural anti-inflammatory spices, pair this recipe with curried rice or fresh naan bread to pick up the leftover sauces.

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Ingredients

1 (16 oz.) can or 1 pound chickpeas
½ cup low-sodium vegetable stock
2 onions sliced
4 T oil
1½ tsp turmeric
¾ T fresh ginger root or ¼ tsp powdered ginger
6 mint leaves
½ tsp chili powder
2 tomatoes
salt to taste
1 lemon

Directions

Cook onion in oil, adding turmeric, ginger, mint, chickpeas, then chili, stock, and tomatoes.
Cook 10 to 12 minutes, add salt.
Add the juice of a lemon or serve with lemon slices.

Calories
Per recipe: 2310 cal., 100g. protein, 79 g. fat ( 8 sat., 41 poly.)
for 6 servings, 390 calories per serving.”