4 servings / 35 minutes
Prep 15 min / 20 min
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
- 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.
- 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