About this recipe:Protein-packed canned chickpeas are ideal for nutritious vegetarian cuisine in a hurry. Toss them in a spicy mixture then add to colourful vegetables. Serve with couscous or warmed chapattis and plain yoghurt. Delicious!
400g can chickpeas, drained and rinsed
finely grated zest and juice of 1 lime
1 tsp caster sugar
1 tsp garam masala
1/2 tsp ground cinnamon
1 tsp dried oregano
2 tbsp sunflower oil
2 small onions, halved and thickly sliced
2 peppers (1 red, yellow or orange and 1 green), halved and thickly sliced
12 baby plum or cherry tomatoes, halved
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Method Prep:10min › Cook:10min › Ready in:20min
Combine the chickpeas and spices: Tip the chickpeas into a bowl. Add the lime zest and juice, sugar, garam masala, cinnamon and oregano. Stir to coat the chickpeas in the spicy mixture. Set aside for a few minutes.
Cook the onions and peppers: Heat a large frying pan or wok with the oil. When the oil is hot, add the onions and stir-fry for 4 minutes or until just beginning to colour. Reduce the heat and add the peppers. Cook for a further 3-4 minutes, stirring occasionally, until the vegetables are almost tender.
Add the tomatoes and chickpeas: Stir in the tomatoes, then add the spicy chickpea mixture. Cook for 2 minutes or until the vegetables are tender and everything is hot.
I didn't have onions so left them out, instead used about triple the amount of cherry tomatoes (500 grams), and more chickpeas (400 grams drained, rather than a 400g can).
I added extra powdered chili and cayenne pepper for a bit more of a kick - this might not be necessary for anyone else, I think it could have just been my garam masala being past its best and losing some flavour.
Also I felt it needed salt, which I didn't see in the recipe. Not a lot, just a dash to make the flavours more pronounced. - 08 Jun 2012
Delicious. Only deviation from recipe was adding 1/2 tsp of chilli powder. I'd put chickpeas onto soak last night and was looking for suitable recipes. I'm glad I fouind this one. Thank you - 07 Oct 2012