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Amal

Golden Chickpea Medley: A Warm Bowl of Simplicity and Soul

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.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 2 -3 servings
Course: Main Dish
Cuisine: Comfort Food
Ingredients Method Notes

Ingredients
  

  • 200 g chickpeas soaked and cooked, or 1 can, drained and rinsed
  • 1 onion chopped
  • 2 tablespoons vegetable oil
  • 3 cloves garlic minced
  • 1 small piece ginger grated
  • 1 bell pepper chopped
  • 3 tomatoes chopped
  • Boiling water just enough to cover the tomatoes
  • 1 teaspoon turmeric
  • Salt to taste
  • Ground black pepper to taste

Method
 

  1. 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.
  2. Add the minced garlic and grated ginger. Stir and cook for another 1–2 minutes until fragrant.
  3. Add the chopped bell pepper and sauté for 3–4 minutes until slightly tender.
  4. 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.
  5. Add turmeric, salt, and black pepper. Mix well until everything is evenly seasoned.
  6. Add the chickpeas and stir to combine. Let simmer for another 5–10 minutes so the flavors meld.
  7. Taste and adjust seasoning if needed. Serve hot on its own or with rice, flatbread, or quinoa.

Notes

  • For more heat, add chili flakes or chopped green chili.
  • You can swap bell pepper with zucchini, spinach, or carrots.
  • Add a splash of coconut milk at the end for a creamy twist.
  • Keeps well in the fridge for up to 5 days; great for meal prep.