Quick & Easy

Chickpeas in spicy tomato sauce

chickpeas in spicy tomato sauce



1.Place chickpeas in a medium bowl, cover with cold water, stand overnight, drain. Rinse under cold water, drain. Place chickpeas in a medium saucepan of boiling water, return to a boil. Reduce heat, simmer, uncovered, about 1 hour or until tender, drain.
2.Heat oil in large saucepan, cook cumin, coriander and cayenne, stirring, until fragrant. Add onion, garlic and ginger, cook, stirring, until onion softens. Add tomato paste, cook, stirring, 2 minutes.
3.Add undrained tomatoes, water, potato and chickpeas, bring to a boil. Reduce heat, simmer, covered, about 30 minutes, stirring occasionally, until potato is tender and mixture thickened.
4.Add carrot, cook, uncovered, about 5 minutes or until carrot is tender. Remove from heat, stir in coriander.

cost-cutter Chickpeas are a major source of protein in cultures either predominantly vegetarian or where meat is considered a luxury item. Used in so many of our favourite dishes (think hummus and salsa), chickpeas can be soaked, parboiled then frozen in user-friendly amounts, ready to go when your menu dictates. One cup of dried chickpeas will double in quantity after soaking.


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