Chickpeas in Tomato Sauce

This is one of my favorite “pantry recipes.”  Actually, it’s one of my all-time favorite recipes period.  It’s insanely easy, cheap, nutritious, and delicious.

…another great recipe from my friend Brandon, although he said I shouldn’t credit him; he got it from a cookbook called Everything Vegetarian.  Here it is, as transcribed by Brandon:

Chickpeas in tomato Sauce

  • 2 tablespoons peanut or safflower oil
  • 1 tablespoons cumin seeds (i used 2 teaspoons of powder cause i was seedless)
  • 1 tablespoon chopped fresh ginger
  • 1/4 teaspoon crushed red pepper flakes
  • 1 large onion, halved and sliced into half moons (whatever, tastes the same no matter how you slice it)
  • 1 medium can 15-20 oz. tomatoes, crushed or diced
  • salt and black pepper (oops i forgot the pepper)
  • 2 cans (15 oz.) chickpeas, drained and rinsed
  • chopped cilantro (optional garnish, its better with it)

Heat the oil in a large sauce pan over med. heat. add cumin seeds and cook for 1 minute, or just add powder. Stir in the ginger, crushed red pepper, and onions, cook until onions are soft, about 5ish minutes, add tomatoes and cook for 5 more minutes, until nice and saucy. hahah, saucy.

OK, so then you can season with salt and pepper, but i think i forgot this and it still tasted good…..add chickpeas and cook for 5 minutes more. garnish with cilantro. yummies.

yeah this seriously takes 15 minutes.
serve with rice or naan. or both. or neither.
He later added that you can serve it over fresh greens if you’re on a carb-restricted diet.

I have discovered that I prefer to use 2 cans of tomatoes.  Plus, I like to add some curry powder.

The leftovers are even better, and they freeze well.  I was heating some up at work yesterday, and one of my co-workers said it smelled really good.

  • 2 tablespoons peanut or safflower oil: $0.05
  • 1 tablespoons cumin seeds: $0.25
  • 1 tablespoon curry powder: $0.25
  • 1 tablespoon chopped fresh ginger: $0.25
  • 1/4 teaspoon crushed red pepper flakes: $0.01
  • 1 large onion: $0.25
  • 1 28-oz. tomatoes, crushed: $1.99
  • 2 cans (15 oz.) chickpeas, drained and rinsed: $1.78

=$4.63/6 servings

=$0.77/serving

$0.89/serving with brown rice

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