A flavorful and satisfying vegan, gluten-free, eggs-free and lactose-free side dish made with onions, tomatoes and chickpeas in a spicy gingery tomato sauce.
Special diets: Vegetarian | nuts-free | vegan | gluten-free | eggs-free | lactose-free |
️Allergens: soy |
⏱ 65 mins – easy
🍽 6 servings – 167 kcal per serving
|
Serving
182g |
Fat
4g |
Sat. fat
0g |
Sodium
600mg |
|
Carbs
25g |
Fibers
6g |
Sugars
6g |
Proteins
7g |
INGREDIENTS
- ½ tsp black pepper
- 1 tsp salt
- 1 tbsp vegetable oil
- 1 onion
- 4 cloves garlic
- 2 tbsp ginger
- 1 tsp ground cumin
- 2 tsp balsamic vinegar
- 14 oz tomatoes
- 2 cans chickpeas
- 1 tbsp scallions
TOOLS
- 1 knife
- 1 colander
- 1 pot
- 1 spoon
- 1 lid
STEPS
Peel and mince garlic and onion. Chop tomatoes, then slice scallions.
Rinse and drain chickpeas in a colander. Heat vegetable oil in a pot. Stir in onions, garlic, ginger with a wooden spoon for 2 minutes. Add tomatoes, chickpeas, and scallions. Cook for 5 minutes, then add cumin, balsamic vinegar, salt, and black pepper. Give it a stir, then transfer gingery chickpeas in spicy tomato sauce to a bowl.
It’s ready to be served !
