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Indian Chickpeas

From the kitchen of The Blue Zones Solution.


  • 1 ½ cups dried chickpeas
  • ¼ cup extra-virgin olive oil or canola oil
  • 2 medium yellow or white onions, halved and sliced into thin half-moons
  • 1 tablespoon minced peeled fresh ginger
  • ½ tablespoon ground dried turmeric
  • ½ teaspoon chili powder
  • 2 large red globe, beefsteak, or heirloom tomatoes, chopped (about 1 ½ cups)
  • 6 fresh mint leaves, torn up
  • ½ teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • Vegetable broth, as needed
  • 3 tablespoons fresh lemon juice


  1. Set the chickpeas in a large bowl, cover with water, and soak for at least 8 hours or up to 16 hours (that is, overnight). drain in a colander set in the sink, then pour into a large saucepan. Add enough water so that they’re submerged by 2 inches, then bring to a boil over high heat. cover and reduce the heat to a medium-low. simmer until tender, about 15 minutes. Drain again in that colander.
  2. Warm the oil in a large pot or Dutch oven set over medium heat. add the onions and cook, stirring often, until limp, but not brown, about 5 minutes. Stir in the drained chickpeas, mint leaves, salt and pepper.
  3. Bring to a simmer; then reduce the heat to a medium low and cook, stirring often, until the tomatoes have broken down in a sauce, about 12 minutes. if the mixture begins to dry out, add Vegetable broth in 2 tablespoon increments to keep it moist. Stir in the lemon juice and serve.
  4. TIP: Skip soaking and cooking the chickpeas; substitute 2 (15-ounce) cans, drained and rinsed. Add the chickpeas at the end of step 2.

Published by mephit on