I absolutely love chickpeas, which are also known as garbanzo beans. They are delicious in Indian dishes, hummus and as a standalone dish like the one below. This dish is great as a side or main dish and goes perfectly over jasmine or brown rice. I hope you enjoy it as much as I do!
Ingredients
2 tbsp olive or coconut oil
3 tsp cumin seeds
3 cloves garlic, minced
1/2 tsp
salt
1 1/2 tsp
chili powder
1/8-1/4 tsp red pepper flakes, optional depending on your heat preference
1 tsp
lemon pepper
1 can (28oz) diced tomatoes or 3 fresh tomatoes, diced
2 (15oz) cans
garbanzo beans, drained
1 tbsp
lemon juice
1
onion, chopped
Directions
1. In a large pot over low heat, warm oil, cumin and garlic; heat until cumin turns a darker shade of brown.
2. Add salt, chili powder, red pepper flakes, lemon
and pepper seasoning; mix well. Increase heat to medium and stir in onions; cook for 3-4 minutes.
3. Stir in tomatoes; once the juice begins
to thicken add in chickpeas and mix well.
4. Add in lemon juice and mix well. Continue cooking until garbanzo beans (chickpeas) become soft.
5. Remove from heat and place into a serving bowl; serve immediately. Dish can be served as is or over rice.
*For a thicker sauce, puree 1/3 cup of garbanzo beans in food processor and add after tomatoes.
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