Chickpeas In Spicy Tomato Sauce Recipes

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GINGERY CHICKPEAS IN SPICY TOMATO SAUCE

One of my favorite vegetarian/vegan meals. It's wonderful served with a green salad and soft flatbread. I've provided directions for both stovetop and crock-pot cooking methods, although I originally found the recipe in Judith Finlayson's 150 Best Slow Cooker Recipes.

Provided by appleydapply

Categories     One Dish Meal

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 11



Gingery Chickpeas in Spicy Tomato Sauce image

Steps:

  • In a large pot or Dutch oven, heat oil over medium heat. And diced onion and cook, stirring, for about 10 minutes, until it begins to brown.
  • Add garlic, ginger, cumin, salt, and pepper. Cook, stirring, for 1 minute.
  • Add balsamic vinegar and tomatoes, and bring to a boil over medium-high heat.
  • Stir in chickpeas, reduce heat to low.
  • Cover and simmer 45 minutes, lifting lid to stir occasionally.
  • When serving, top each bowl with chopped green onions if desired.
  • Slow cooker method: after step 3, add chickpeas to crock-pot. Pour in hot tomato mixture and stir to combine. Cook on high for 2-3 hours, or low for 6 hours.

1 tablespoon vegetable oil
1 onion, large, finely chopped
4 garlic cloves, minced
2 tablespoons minced gingerroot
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon black pepper
2 teaspoons balsamic vinegar
2 (14 ounce) cans diced tomatoes
2 (15 ounce) cans chickpeas, rinsed and drained (or cook 2 cups dried garbanzo beans until tender, drain, and use)
chopped green onion

CRISPY SPICED CHICKPEAS WITH PEPPERS AND TOMATOES

This vegetarian sheet-pan supper has verve to spare. You will need two sheet pans to make it, but that's about all the kitchen equipment necessary. On one of them, spice-coated chickpeas are roasted until golden and crisp, while juicy peppers, tomatoes and onions caramelize on the other. Handfuls of bright fresh herbs and sweet pomegranate seeds add color and crunch. Serve this by itself for a light dinner, or with couscous or rice for something more substantial.

Provided by Melissa Clark

Categories     dinner, weeknight, grains and rice, salads and dressings, vegetables, main course

Time 30m

Yield 4 servings

Number Of Ingredients 17



Crispy Spiced Chickpeas With Peppers and Tomatoes image

Steps:

  • Heat the oven to 450 degrees and arrange racks on the top and bottom thirds of the oven.
  • In a large bowl, toss chickpeas with 2 tablespoons oil, the cumin, coriander, turmeric, cayenne and 1/2 teaspoon salt until evenly coated. Spread onto a rimmed sheet pan in a single layer and top with 3 thyme sprigs.
  • On a second sheet pan, combine bell peppers, tomatoes, onion, jalapeños and remaining thyme sprigs with 2 tablespoons oil and remaining 1/2 teaspoon salt. Spread vegetables into one layer.
  • Place chickpea pan on the bottom rack and vegetables on the top rack and roast for 10 minutes. Switch pan positions. Roast chickpeas until crisped but still tender, about 5 minutes, and roast vegetables until golden brown, about 10 minutes. If the vegetables are tender but not browned, place the pan under the broiler for 1 to 2 minutes to caramelize. Discard thyme sprigs.
  • While the chickpeas and vegetables roast, whisk lemon juice, garlic and remaining 1/4 cup oil in a small bowl. Season with salt to taste.
  • Arrange vegetables on a large platter and drizzle with half the dressing, then top with crispy chickpeas, fresh herbs and pomegranate seeds. Drizzle remaining dressing over everything. Serve with couscous or rice, if you like.

2 (15-ounce) cans chickpeas, rinsed and patted dry
1/2 cup olive oil
2 teaspoons ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground turmeric
1/4 teaspoon ground cayenne
1 teaspoon fine sea salt, plus more to taste
6 fresh thyme sprigs
2 red, orange or yellow bell peppers (or a combination), stems and seeds removed, sliced lengthwise 1/4-inch thick
2 medium tomatoes, diced
1 small red onion, sliced
2 jalapeños, stem and seeds removed, sliced
Juice of 1 lemon
1 garlic clove, finely grated or mashed to a paste
1 cup fresh herbs (any combination of parsley, cilantro, mint or dill)
1/2 cup pomegranate seeds
Couscous or rice, for serving (optional)

EGGS AND CHICKPEAS IN SPICY TOMATO SAUCE

I like spicy tomato sauce and eggs so I just came up with this one morning and threw in some eggs. It's quick and easy and tastes good.

Provided by Jamilahs_Kitchen

Categories     Breakfast

Time 20m

Yield 4 eggs, 2 serving(s)

Number Of Ingredients 8



Eggs and Chickpeas in Spicy Tomato Sauce image

Steps:

  • Simmer sauce in a skillet along with jalepeno juice, olive oil, sea salt.
  • Carefully break whole eggs into the simmering sauce.
  • add the chickpeas and sliced jalepenos.
  • Allow eggs to firm up and whiten.
  • You can serve the eggs like this or flip them in the sauce carefully and cook on the other side depending on preference.
  • Remove some sauce and chickpeas and place eggs on top.
  • Sprinkle some cheese.
  • Server with yogurt if prefered and fresh pita bread.

Nutrition Facts : Calories 822.9, Fat 48.2, SaturatedFat 11.7, Cholesterol 441.1, Sodium 2915.4, Carbohydrate 69.3, Fiber 13, Sugar 11.2, Protein 31.9

2 cups tomato sauce
1/3 cup pickled jalapeno pepper juice
8 slices pickled jalapeno peppers
4 eggs
1 (15 ounce) can drained chickpeas (can use less if you like)
1/2 teaspoon sea salt
2 ounces olive oil
2 ounces grated cheese (my husband likes sharp cheddar on his eggs)

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