Garlic tomato chickpeas

Ingredients

• 6 cloves garlic
• 1 small onion, halved
• 1 jalapeno pepper, halved and seeded 
• 1/2-inch (1 cm) piece of fresh ginger, peeled
• 2 tbsp (25 mL) water, (approx)
• 1 tbsp (15 mL) canola oil
• 1 bottle (650 mL) strained tomatoes (passata)
• 1 tsp (5 mL) ground turmeric
• 2 cans (19 oz/540 mL) no salt added chickpeas, drained, and rinsed
• 2 tbsp (25 mL) lemon juice
• 1/4 tsp (1 mL) cayenne

Directions

1. In a small blender or food processor, pulse together garlic, onion, jalapeño, and ginger. Add 1 tbsp (15 mL) of water at a time, if needed, and puree until smooth.
2. In a deep large nonstick skillet, heat oil over medium heat. Add garlic puree and cook, stirring for about 3 minutes or until starting to brown. Pour in tomatoes and turmeric; bring to a simmer.  Add chickpeas, lemon juice and cayenne; cover and reduce heat to low. Cook, stirring occasionally for about 15 minutes or until thickened.

Nutritional info per serving (1 of 4)

• Calories 320
• Protein 14 g
• Total fat 8 g
• Saturated fat 0.5 g
• Cholesterol 0  mg
• Carbohydrates 53 g
• Fibre 13 g
• Sugars 15 g
• Added sugars 0 g
• Sodium 370 mg
• Potassium 950 mg