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Golden chickpea & tomato pot
Chickpeas simmered with tomatoes, ginger and culinary turmeric.
Development recipe · not kitchen-tested. Quantities, yields and timings require practical validation before a kitchen-tested label can be used.
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Ingredients
- 2 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, chopped
- 1 tbsp fresh ginger, grated
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 can (14 oz) chopped tomatoes
- 2 cans (15 oz each) chickpeas, drained and rinsed
- ¾ cup water
- 3 cups spinach
- ¼ tsp salt
Make it
- Heat oil in a saucepan over medium heat; soften the onion for 7–9 minutes.
- Add garlic, ginger, turmeric and cumin. Stir for 30 seconds without scorching.
- Add tomatoes, chickpeas and water. Simmer uncovered for 15 minutes; add a splash of water if needed.
- Stir in spinach until wilted and the pot is hot throughout. Season with salt.
Make room for your circumstances.
Allergens: No U.S. major allergen is deliberately added in the listed ingredients. This is not an allergen-free guarantee; check packaged ingredients and cross-contact.
Substitution: Use thawed frozen spinach, drained, in place of fresh.
Budget: Check local prices; no cost-per-serving estimate has been verified.
Not calculated. No nutrient or health benefit is inferred from this recipe.
Wash hands and produce, avoid cross-contamination, and follow package handling instructions. Refrigerate perishable food within two hours, or one hour above 90°F; reheat leftovers to 165°F. FDA food-handling guidance ↗
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