Coconut Ginger Chickpeas Tomatoes Recipes

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COCONUT-GINGER CHICKPEAS & TOMATOES



Coconut-Ginger Chickpeas & Tomatoes image

This is my go-to quick dish. When you add tomatoes, you can also toss in some chopped green peppers (jalapenos, if you like heat) to make it even more colorful. -Mala Udayamurthy, San Jose, California

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 12

2 tablespoons canola oil
2 medium onions, chopped (about 1-1/3 cups)
3 large tomatoes, seeded and chopped (about 2 cups)
1 jalapeno pepper, seeded and chopped
1 tablespoon minced fresh gingerroot
2 cans (15 ounces each) chickpeas or garbanzo beans, rinsed and drained
1/4 cup water
1 teaspoon salt
1 cup light coconut milk
3 tablespoons minced fresh cilantro
4-1/2 cups hot cooked brown rice
Additional minced fresh cilantro, optional

Steps:

  • In a large skillet, heat oil over medium-high heat. Add onions; cook and stir until crisp-tender. Add tomatoes, jalapeno and ginger; cook and stir 2-3 minutes longer or until tender., Stir in chickpeas, water and salt; bring to a boil. Reduce heat; simmer, uncovered, 4-5 minutes or until liquid is almost evaporated. Remove from heat; stir in coconut milk and cilantro., Serve with rice; sprinkle with additional cilantro if desired.

Nutrition Facts : Calories 402 calories, Fat 12g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 590mg sodium, Carbohydrate 65g carbohydrate (10g sugars, Fiber 10g fiber), Protein 11g protein.

CHANA MASALA (CHICKPEAS AND TOMATOES)



Chana Masala (Chickpeas and Tomatoes) image

Delicious blend of Indian spices with chickpeas and tomatoes. Serve with jasmine rice or couscous.

Provided by Alison Bruce

Categories     World Cuisine Recipes     Asian     Indian

Time 40m

Yield 4

Number Of Ingredients 16

2 tablespoons vegetable oil
1 onion, chopped
1 clove garlic, minced
¾ cup water, divided
1 tablespoon ground coriander
2 teaspoons paprika
1 ½ teaspoons ground ginger
1 teaspoon ground turmeric
¼ teaspoon cayenne pepper
⅛ teaspoon ground black pepper
⅛ teaspoon ground cinnamon
2 (15 ounce) cans chickpeas (garbanzo beans), drained and rinsed
1 (15 ounce) can diced tomatoes in juice
1 large bay leaf
1 (16 ounce) can coconut milk
salt to taste

Steps:

  • Heat oil in a 6-quart Dutch oven or large heavy pot over medium heat; saute onion until translucent, 5 to 10 minutes. Add garlic and saute until softened and fragrant, about 5 minutes. Add 1/4 cup water, coriander, paprika, ginger, turmeric, cayenne pepper, black pepper, and cinnamon to onion mixture; cook and stir until fragrant, 2 to 3 minutes.
  • Stir chickpeas, tomatoes in juice, remaining 1/2 cup water, and bay leaf into onion mixture; bring to a boil. Reduce heat and simmer until flavors have blended, about 10 minutes. Stir coconut milk into chickpea and tomato mixture; simmer for 2 to 3 more minutes. Add more water if needed and season with salt.

Nutrition Facts : Calories 485.6 calories, Carbohydrate 43.5 g, Fat 31.7 g, Fiber 10.2 g, Protein 10.8 g, SaturatedFat 21.4 g, Sodium 603.2 mg, Sugar 4 g

COCONUT-GINGER RICE WITH CHICKPEAS AND CHILES



Coconut-Ginger Rice with Chickpeas and Chiles image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 10

2 tablespoons butter
1 Fresno chile, sliced
One 2-inch piece ginger, grated
1 bunch scallions, whites and greens thinly sliced
2 cups chicken stock
1 cup white rice
3/4 cup unsweetened coconut
Zest and juice of 1 lime
1 can chickpeas, drained
1/2 cup chopped fresh cilantro

Steps:

  • Heat the butter in a saucepot over medium heat. Add the chiles, ginger and whites of the scallions and stir 2 minutes. Add the chicken stock, rice, coconut and lime zest. Bring to a boil, then reduce the heat to a simmer and cover. Cook 17 to 18 minutes. Add in the chickpeas in the last 5 minutes of cooking. Finish the rice by stirring in the lime juice, the greens of the scallions and cilantro.

GINGERY CHICKPEAS IN SPICY TOMATO SAUCE



Gingery Chickpeas in Spicy Tomato Sauce image

One of my favorite vegetarian/vegan meals. It's wonderful served with a green salad and soft flatbread. I've provided directions for both stovetop and crock-pot cooking methods, although I originally found the recipe in Judith Finlayson's 150 Best Slow Cooker Recipes.

Provided by appleydapply

Categories     One Dish Meal

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 11

1 tablespoon vegetable oil
1 onion, large, finely chopped
4 garlic cloves, minced
2 tablespoons minced gingerroot
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon black pepper
2 teaspoons balsamic vinegar
2 (14 ounce) cans diced tomatoes
2 (15 ounce) cans chickpeas, rinsed and drained (or cook 2 cups dried garbanzo beans until tender, drain, and use)
chopped green onion

Steps:

  • In a large pot or Dutch oven, heat oil over medium heat. And diced onion and cook, stirring, for about 10 minutes, until it begins to brown.
  • Add garlic, ginger, cumin, salt, and pepper. Cook, stirring, for 1 minute.
  • Add balsamic vinegar and tomatoes, and bring to a boil over medium-high heat.
  • Stir in chickpeas, reduce heat to low.
  • Cover and simmer 45 minutes, lifting lid to stir occasionally.
  • When serving, top each bowl with chopped green onions if desired.
  • Slow cooker method: after step 3, add chickpeas to crock-pot. Pour in hot tomato mixture and stir to combine. Cook on high for 2-3 hours, or low for 6 hours.

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