A popular ingredient in Indian cuisine, the chickpea, or garbanzo bean, is a highly versatile legume and a rich source of cholesterol-lowering fiber. This light and flavorful recipe is a great way to enjoy them.
- 1 large onion, chopped coarsely
- 4 cloves garlic, minced
- 1 chili, finely diced (optional)
- 1/2 teaspoon cumin
- 2 15-ounce cans chickpeas, reserve half the liquid
- juice of 1/2 lemon
- 3 tablespoons tomato paste
- 2 teaspoons peanut butter
- 2 cups cooked Basmati rice
Directions
Sauté onion, garlic and chili (optional) in nonstick pot until slightly browned. Add cumin and cook about 30 seconds, or until spices start to give off wonderful smells and turn slightly brown.
Add chick peas and the reserved liquid. Add lemon juice and tomato paste. Cook for about five minutes. Place half of the chickpea mixture in a blender and blend for about 15-20 seconds. Add it back to the pan and cook for an additional 5 minutes, until heated through. Stir in peanut butter and cook a few minutes more.
Season with salt and pepper to taste. Serve over basmati rice.
(2 votes, average: 4.00 out of 5)
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Recent Comments
We had this recipe for dinner last night. DH asked if I could pack the leftovers for his lunch all week. Alas, I had to tell him no because there wasn’t enough leftover. This is fast, easy and DELICIOUS!
And I don’t even like chickpeas.