Saturday, April 9, 2011

Gingery Chickpeas in Spicy Tomato Sauce

This is a favorite of ours. It is easy to make, uses the crockpot, and tastes delicious. It is a fat-free vegan recipe with legumes. A staple in our diet recipe book.
Gingery Chickpeas in Spicy Tomato Gravy (Crockpot) 

Yields: 6 Servings


Chicken stock
2 Onions finely chopped
4 cloves Garlic finely chopped
2 tablespoon Ginger root minced
2 teaspoon Ground coriander
1 teaspoon Cumin seeds
1 teaspoon Salt
1/2 teaspoon Black pepper
2 teaspoon Balsamic vinegar
2 cups Tomatoes canned or fresh, coarsely chopped
2 can (19 oz) Chickpeas drained & rinsed
1 cup Bok choy chopped (add more if desired)


1. In a skillet heat oil over medium heat. Add onions and cook, stirring, until they begin to brown, about 10 minutes. Add garlic, gingerroot, coriander, cumin seeds, salt & pepper and cook, stirring, for 1 minute. Add balsamic vinegar and tomatoes and bring to a boil. Place chickpeas into slow cooker stoneware. Pour tomato mixture over and stir well.

2. Cover and cook on Low for 6 to 8 hours or on High for 3 to 4 hours, until hot and bubbling. In the last hour of cooking add bok choy.

3. Garnish with chopped green onion, if using.

Increase the vegetable content by adding chopped bok choy or spinach, and/or zucchini in the last two hours of cooking.

This dish can be completely assembled the night before it is cooked. Complete step 1 and refrigerate overnight. The next day, continue cooking as directed in step 2.