Chickpeas Stewed in Tomatoes, Garlic, Jalapeños and Ginger

I believe that my statement after eating leftovers of this dish was “I just burned my soul.” So, yeah, it has a bit of heat to it. But the flavor is amazing, and the sensation of your gums tingling for a good 20 minutes post consumption isn’t so bad. 😉

This is intended to be a side dish, but it could certainly be served over some basmati rice as a meal on its own. I would highly recommend having naan and yogurt with it as a way to cool your mouth and give your taste buds a break.

If you prefer less heat, just use one jalapeño and a sprinkle of cayenne instead of what’s called for in the recipe.


8 garlic cloves, chopped

2 jalapeños, chopped

One 2-inch piece of fresh ginger, peeled and chopped

1/4 cup olive oil

2 onions, diced

2 tablespoons ground cumin

1 tablespoon ground coriander

3/4 teaspoon cayenne pepper

1 1/2 cups canned diced tomatoes

Two (15 oz.) cans chickpeas, drained and rinsed

2 cups water


2 tablespoons cilantro


  • In a food processor, combine the garlic, jalapeños and ginger and process to a paste
  • In a large skillet, heat the oil. Add the onions and cook over moderately high heat until sizzling, about 3 minutes. Reduce the heat and cook, stirring occasionally, until the onions are browned

  • Add the garlic paste and cook, stirring, until fragrant
  • Add the cumin, coriander and cayenne and cook, stirring, for a minute
  • Add the tomatoes and simmer over moderate heat until thickened
  • Add the chickpeas and water and simmer until the chickpeas are flavored with the gravy, about 8 minutes

  • Season with salt and garnish with cilantro and serve

Leave a Reply

Your email address will not be published. Required fields are marked *