Oldways African Heritage Spicy Chickpeas Video recipe
Makes: 8 servings (10-12 sample servings)
Ingredients
- 1 medium-sized yellow onion
- 1 tablespoon extra-virgin olive oil
- 2 teaspoons curry powder
- 1 tablespoon minced fresh (or dried) ginger
- 1/4 teaspoon allspice
- 1 (15-ounce) can diced tomatoes, no salt added
- 2 (15-ounce) can chickpeas, no salt added, rinsed and drained
Optional:- Pinch of paprika
- Salt to taste
- 1/2 bunch cilantro, chopped
Directions
- Rinse and drain the 2 cans of chickpeas. Set aside.
- Dice the onion.
- Put 1 tablespoon of olive oil in your pot; cook on medium heat until the oil is hot.
- Add the chopped onion and let it simmer in its juice, stirring a few times, until translucent.
- Add the spices:
- 2 teaspoons of curry powder
- 1 tablespoon minced fresh (or dried) ginger
- 1/4 teaspoon allspice
- Let the spices cook into the onion for about 2 minutes.
- Add the diced tomatoes directly from the can, with their liquid, cook for another 2 minutes.
- Add the two cans of chickpeas, let them simmer for 4 - 5 minutes, stirring occasionally.
- Serve with a pinch or two of salt, a pinch of paprika, and some fresh cilantro, as desired.
Note: You can use more fresh herbs than you can with dried because dried herbs are stronger.
Recipe adapted from: Lesson 1 of the Teacher's Guide for A Taste of African Heritage, Teacher's In-Class Recipe 2 and may also be found here: https://oldwayspt.org/recipes/african-heritage-spicy-chickpeas
This material was funded by USDA’s Supplemental Nutrition Assistance Program (SNAP) through the PA Department of Human Services (DHS). This institution is an equal opportunity provider.