Chickpeas in Ginger Sauce :)

I shared this recipe with my friend Sheila this week. Her daughter is a vegetarian, so she’s always looking for new recipes … and I knew she’d like this one. Since she talked about it here on another post, she basically said that I have to share it with all of you now, too :)

It’s not my recipe. Honestly, I don’t even remember where it came from. I found it. Someone gave it to me. I just don’t know. I only know that it’s been in my recipe folder for more than two years now, and I’ve enjoyed it several times. It makes a great quick lunch for me that has lots of protein, but without being difficult to eat.

When I Google Chickpeas in Ginger Sauce, I get a ton of variations on the same theme … many that look exactly like this one … so apparently it’s a popular recipe. I have no idea who to give credit to here. All I can say is, I love this recipe, too :)

***

Chickpeas in Ginger Sauce

3 Tbs (45 ml) vegetable oil
1 large onion, finely chopped
2 – 4 cloves garlic, finely chopped
2 Tbs (30 ml) grated fresh ginger
2 tsp (10 ml) ground coriander
1/2 tsp (2 ml) ground cardamom
1/4 tsp (1 ml) cayenne pepper, or to taste
2 medium tomatoes, seeded and finely chopped
1/2 cup (125 ml) water
2 16-ounce (450 g) cans of chickpeas (garbanzos), drained
Salt and freshly ground pepper to taste
1/2 medium onion, thinly sliced, for garnish

Heat the oil in a large skillet over moderate heat and fry the onions until light golden brown. Add the garlic and ginger and fry for 2 minutes. Add the coriander, cardamom, and cayenne and fry for 1 minute. Add the tomatoes and cook for 5 minutes, stirring occasionally. Add the water, chickpeas, salt, and pepper and cook covered for 10 minutes. Serve garnished with onion slices. Serves 4 to 6.

Enjoy! :)

Oh, and this is sooo easy to convert to “cooked in the jar.” I’m definitely going to make me some soon, too … because I love it, but I’m the only one in the house that will eat it. Stay tuned for pictures, but if you want to get started on it …….

Lane’s “Cooked in the Jar” Chickpeas in Ginger Sauce :)

3 Tbs (45 ml) vegetable oil
1 large onion, finely chopped
2 – 4 cloves garlic, finely chopped
2 Tbs (30 ml) grated fresh ginger
2 tsp (10 ml) ground coriander
approx. 1/2 tsp (2 ml) ground cardamom
approx. 1/4 tsp (1 ml) cayenne pepper, or to taste
2 medium tomatoes, seeded and finely chopped***
1 and 1/3rd cups (approx. 300 gr) of dry chickpeas (garbanzos)
Salt and freshly ground pepper
boiling water

1/2 medium onion, thinly sliced, for garnish

Heat the oil in a large skillet over moderate heat and fry the onions until light golden brown. Add the garlic and ginger and fry for another 2 minutes.

Remove the pan from the heat. Remove the fried vegetables from the oil with a slotted spoon and drain them on a doubled sheet of paper towel. Pour the rest of the oil out of the pan. You don’t want it in your canning jar–and you can just throw it away–but you also might want to save it to cook something else with. Don’t let all those great garlic, onion, and ginger flavors go to waste if you can help it :)

Set up four pint canning jars. Divide the fried and drained vegetables and spices up evenly between the four jars.

Add 1/2-teaspoon of ground coriander and a pinch of ground cardamon to each jar. Then add a light sprinkle of cayenne pepper to each jar, too … if you like it hot, that is :)

Chop the two tomatoes (seeded or with their seeds: as you prefer) into a 1/2-inch dice, and then divide the chunks up evenly in the four jars. ***If you don’t have fresh tomatoes on hand, you can use two-three tablespoons of canned crushed or diced tomatoes, with juice.

Divide the dried chickpeas up in each jar. You’ll end up with about 1/3rd cup per jar. Add 1/2 teaspoon of salt and a grind of fresh pepper to each, then fill the jar with boiling water, leaving a one-inch headspace. Clean the lip of the jar. Add a two-part canning lid. Pressure can at 10 PSI (under 1,000 feet) for 75 minutes, or adjust for your altitude.

Serve garnished with onion slices.

And you’re welcome, Sheila :)

About Lane

Just a canner ... on this food journey called life :)
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