This recipe comes to us from reader Nancy Golden. It’s a hearty, aromatic ragout that will warm you up with an exotic blend of spices.
- 2 tsp. olive oil
- 1 large onion, chopped
- 3 small garlic cloves, minced
- 1 tsp. minced fresh ginger
- 4 canned tomatoes packed in tomato juice (reserve the tomato juice)
- 3 tsp. ground coriander
- 1/2 tsp. ground cumin
- 1/2 tsp. cinnamon
- 1/4 tsp. salt
- 1/4 tsp. freshly ground black pepper
- 1/4 tsp. ground cloves
- 1/8 tsp. cayenne pepper
- 2 15-ounce cans of chick peas, drained and rinsed
- 1/4 cup minced fresh parley
Directions: In a large, heavy skillet, warm the olive oil over moderately low heat. Add the onion, garlic, ginger and cook, stirring occasionally, until softened, 3 to 5 minutes. Add the tomatoes, breaking them into pieces with the spatula.
Add 1/2 cup of the reserved tomato juice along with the remaining spices. Cook, stirring occasionally for 5 minutes; add the chickpeas. Cook for an additional 10 minutes. If the mixture gets too thick, add more tomato juice. Add the parsley and toss. Serve with rice.
Spicy Chickpea Ragout
Servings per Recipe:Amount per Serving
Calories from Fat:
Total Fat: 2.5g
Saturated Fat: 0g
Dietary Fiber: 6g
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