Gingery Chickpeas In Spicy Tomato Sauce

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 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

Recipe

• 1 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.
• 2 add garlic, ginger, cumin, salt, and pepper. cook, stirring, for 1 minute.
• 3 add balsamic vinegar and tomatoes, and bring to a boil over medium-high heat.
• 4 stir in chickpeas, reduce heat to low.
• 5 cover and simmer 45 minutes, lifting lid to stir occasionally.
• 6 when serving, top each bowl with chopped green onions if desired.
• 7 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.