• chickpeas 15 ounces chickpeas, drained and rinsed
  • coriander 1¼ tsp coriander
  • cumin 1 tsp cumin
  • fire-roasted tomatoes 15 ounces fire-roasted diced tomatoes with green chilis
  • garam masala 1 tsp garam masala
  • ground ginger ¼ tsp ground ginger
  • onion 1 whole onion, small
  • paprika ¼ tsp paprika
  • turmeric ¼ tsp turmeric
  • vegetable broth 1 cup vegetable broth
  • whole garlic cloves 2 whole garlic cloves, minced
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How to make it

  1. Line a medium sauce pan with a thin layer of broth and saute onions over high heat for 3 minutes.
  2. Add garlic and saute until onions are translucent, adding more broth as necessary.
  3. Add coriander, cumin, turmeric and ginger, stirring to coat onions and cooking until fragrant, about 2 minutes.
  4. Add chickpeas and tomatoes with remaining broth, stirring to combine. Turn heat up to high and bring to a boil. Once boiling reduce to low and simmer 15 minutes. Turn off heat and stir in paprika and garam masala and let sit for 5 minutes. Salt to taste and serve with warm whole wheat pitas or over a plate of brown rice.Nutritional Information
  5. 2Amount Per Serving
  6. Calories
  7. 282Fat
  8. 90g
  9. Carbohydrate
  10. 30gDietary Fiber12.80gSugars8.20gProtein16.60g