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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Recipe Summary

prep:
15 mins
cook:
30 mins
total:
45 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

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(R) tomatoes.

Nutrition Facts

279 calories; protein 8g 16% DV; carbohydrates 38.7g 13% DV; fat 11.1g 17% DV; cholesterolmg; sodium 1193.4mg 48% DV. Full Nutrition

Reviews (3)

Read More Reviews

Most helpful positive review

Rating: 4 stars
03/05/2015
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 cinnamon added to it instead of the plain black tea and cooked up dried chickpeas instead of using canned. I found the dish never thickened even with the lid only half on the pot (maybe my ingredients were a bit wetter than the ones in the original recipe). We all ended up adding a bit of yogurt to our plates and that thickened it up a bit plus added the extra bit of sourness the dish was missing. Read More
(1)
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
03/05/2015
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 cinnamon added to it instead of the plain black tea and cooked up dried chickpeas instead of using canned. I found the dish never thickened even with the lid only half on the pot (maybe my ingredients were a bit wetter than the ones in the original recipe). We all ended up adding a bit of yogurt to our plates and that thickened it up a bit plus added the extra bit of sourness the dish was missing. Read More
(1)
Rating: 5 stars
02/18/2015
so yummy!!!! Read More
Rating: 5 stars
11/19/2014
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 with multiple types of beans anyway.) It's different which is why I was drawn to trying this recipe and I may just make this a regular light meal type dish. FYI: It has quite a kick to it in terms of heat so if you have a delicate palate dial back on the spices. Even if heat doesn't phase you I suggest adding a cooling raita dish to a meal that includes this dish. I used decaf brewed black tea as I knew one of the people eating it is sensitive to caffeine. Very different and very nice! Read More
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