Garlic tomato chickpeas

This is the perfect dish to enjoy with sliced cucumbers, rice or naan.
Recipe and photo provided by Canola Eat Well
Garlic tomato chickpeas in a big serving bowl with naan on a wooden cutting board and cucumber slices in a small bowl on the side.
4 servings / 35 minutes 

Prep 15 min / 20  min 

  • 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
  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

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