Description
A vibrant, one-pan chickpea dish simmered with tomatoes, garlic, ginger, and spices. It’s quick, hearty, and perfect for busy weeknights or a simple plant-based meal that feels like home.
Ingredients
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200 g chickpeas (soaked and cooked, or 1 can, drained and rinsed)
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1 onion, chopped
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2 tablespoons vegetable oil
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3 cloves garlic, minced
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1 small piece ginger, grated
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1 bell pepper, chopped
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3 tomatoes, chopped
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Boiling water (just enough to cover the tomatoes)
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1 teaspoon turmeric
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Salt, to taste
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Ground black pepper, to taste
Instructions
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Heat the vegetable oil in a large skillet over medium heat. Add the chopped onion and sauté until soft and translucent, about 4–5 minutes.
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Add the minced garlic and grated ginger. Stir and cook for another 1–2 minutes until fragrant.
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Add the chopped bell pepper and sauté for 3–4 minutes until slightly tender.
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Stir in the chopped tomatoes and pour in just enough boiling water to cover them. Let it simmer for 5–7 minutes, until the tomatoes break down and create a sauce.
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Add turmeric, salt, and black pepper. Mix well until everything is evenly seasoned.
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Add the chickpeas and stir to combine. Let simmer for another 5–10 minutes so the flavors meld.
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Taste and adjust seasoning if needed. Serve hot on its own or with rice, flatbread, or quinoa.
Notes
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For more heat, add chili flakes or chopped green chili.
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You can swap bell pepper with zucchini, spinach, or carrots.
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Add a splash of coconut milk at the end for a creamy twist.
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Keeps well in the fridge for up to 5 days; great for meal prep.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: One-Pan Cooking
- Cuisine: Comfort Food