Chickpeas in Tomato Sauce |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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My friend Brandon gave me this recipe. It is everything I could want in a recipe: quick, easy, cheap, nutritious, and super delicious. You can add extra spices (curry powder, etc.) if you like. Serve with rice and/or naan. Ingredients:
2 tablespoons peanut oil or 2 tablespoons safflower oil |
1 tablespoon cumin seed (or 2 teaspoons of cumin powder) |
1 tablespoon chopped fresh ginger |
1/4 teaspoon crushed red pepper flakes |
1 large onion, halved and sliced into half moons |
15 -20 ounces canned crushed tomatoes (or diced tomatoes) |
salt and black pepper (oops i forgot the pepper) |
30 ounces canned chick-peas, drained and rinsed |
chopped cilantro (optional garnish) |
Directions:
1. Heat the oil in a large saucepan over medium heat. Add cumin seeds and cook for 1 minute, or just add powder. Stir in the ginger, crushed red pepper, and onions. Cook until onions are soft, about 5ish minutes.
2. Add tomatoes and cook for 5 more minutes, until nice and saucy. Season with salt and pepper.
3. Add chickpeas and cook for 5 minutes more. Garnish with cilantro. Yummies.
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