Chickpeas and Tomatoes


  • 1 teaspoon Canola oil
  • 1 1/4 cups Onion, fresh, peeled, 1/4" diced
  • 2 cloves Garlic, fresh, minced (1 clove is about 1/2 teaspoon minced)
  • 1/2 teaspoon Ginger, fresh, grated (If using ground ginger reduce amount by half)
  • 2 1/2 cups Garbanzo beans, canned, drained, and rinsed or garbanzo beans, dry, cooked
  • 3 cups Tomatoes with juice, canned, low-sodium, diced
  • 1/4 cup Water
  • 1/2 teaspoon Chili powder
  • 1 1/2 teaspoons Cumin, ground


Heat oil in a small stockpot on medium-high heat. Add onions and sauté until soft. Do not brown. Add the garlic and ginger, stir until fragrant. Add the garbanzo beans (chickpeas), tomatoes and juice, water, chili powder, and cumin. Continue cooking on medium-high heat and bring to a boil. Reduce heat to medium and simmer uncovered for 10 minutes or until there is only enough liquid to cover the bottom of the pan. Heat to 140 °F or higher for at least 15 seconds.