What’s for Dinner? It seems with Covid-19 our days are revolving around what to cook for breakfast, lunch, and dinner. I’m working on clearing out the pantry by eating saucy chickpeas on repeat. Cooking my beans from scratch, but if you have cans they can work here too!! This dish is so versatile, and you can swap out seasonings you have on hand, still making a great dish! Really any spices you have on hand from Mexican (oregano, cumin, cinnamon, cloves, chili powder, cocoa powder), to Asian spices (anise, ginger, nutmeg, turmeric, cardamom). The best part of this dish is when it comes to the spice-blends, you can mix and match spices to personal taste to create your own flavorful dish. I serve my saucy chickpeas with fluffy rice, steamed broccoli, or flat bread!
Saucy Chickpeas and Rice
- 2 Tbsp Olive Oil or other favorite oil
- 1/2 White Onion chopped
- 1 Tbsp Fresh Garlic minced
- 1 Tbsp Fresh Ginger minced
- 1 14.5 oz can Organic Diced Tomatoes
- 1 tsp Cumin Powder
- 1/2 tsp Turmeric Powder
- 1/2 tsp Red Chili Powder
- 1/2 tsp Oregano dried
- 1/2 tsp Cardamom ground
- 1 tsp Paprika
- 1/2 tsp Mustard Seed ground
- Himalayan Salt to taste
- 1 tsp Hot Chili Sauce (like Sriracha)
- 1 cup Chicken Stock (or Water)
- 2 15.5 oz cans Chickpeas or 1 cup dry beans (cook as instructed on package)
- *Rice, Flatbread, or Steamed Broccoli Optional Sides
- If using canned beans drain and rinse the chickpeas well under cold running water. If preparing from dried beans, prepare as instructed on box. Set prepared beans aside.
- In a large fry pan over medium heat add oil and saute the onion, garlic, and ginger for about 3 minutes until golden in color.
- Add in the can of diced tomatoes and all the seasonings. Stir to mix everything well.
- **Add in the chicken stock (or water) and chickpeas. Cover with a lid and let simmer for 10 minutes.
- Serve hot and enjoy with a side of fluffy rice, flatbread, or steamed broccoli.