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Indian Chickpeas in Tea

Rated as 4.67 out of 5 Stars

"A vegetarian Indian dish with a little kick! Easy and very flavorful, it's my favorite way to cook chickpeas! Serve over basmati rice."
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Ingredients

45 m servings 279 cals
Original recipe yields 6 servings

Directions

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  1. Heat vegetable oil in a large skillet over medium-high heat. Saute onion and garlic in hot oil until onion is translucent, 5 to 7 minutes.
  2. Stir tomatoes with green chile peppers into the onion mixture; cook until the tomatoes darken in color, about 8 minutes; add ginger and cook until ginger is fragrant, about 2 minutes more.
  3. Stir chickpeas, black tea, lemon juice, salt, cumin, garam masala, and coriander into the tomato mixture; bring to a simmer, reduce heat to medium-low, loosely cover the skillet, and cook at a simmer, stirring occasionally, until the tea has nearly evaporated completely, 15 to 20 minutes. Garnish with parsley.

Footnotes

  • Cook's Notes:
  • For a more robust flavor, omit the ground coriander and instead use 2 tablespoons chopped cilantro.
  • If you are sensitive to spicy things, get the 'mild' version of the RO*TEL® tomatoes.

Nutrition Facts


Per Serving: 279 calories; 11.1 g fat; 38.7 g carbohydrates; 8 g protein; 0 mg cholesterol; 1193 mg sodium. Full nutrition

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Reviews

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I had to make a few changes based on what was in the house. I used fresh tomatoes and a tiny bit of chopped hot pepper (my kids just won't eat anything too spicy). I also used a tea with cinnam...

so yummy!!!!

I didn't have enough chickpeas to make a full batch so I added kidney, black, and pinto beans to compensate but otherwise I left the recipe unchanged and I like it a lot. (Probably it's better w...