Gingery Chickpeas in Spicy Tomato Sauce

For the days when I want to eat meatless, this is a STAPLE. I've been making it for about a year. I make this on the stovetop exactly as written, except I add some bell peppers and mushrooms with the onion, add sriacha (hot sauce) or red pepper flakes for heat - and serve with brown rice and grated Parmesan on top. Really tasty, super healthy meal! Thanks for sharing!

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I have tried several chickpea-tomato dishes, and this is by far the best. Very flavorful, though I added about a 1/2 tsp of chili paste for some extra heat. Next time I think I'll try adding a can of coconut milk, as well. We eat vegetarian and vegan as much as we can, and this is a quick, easy, and cheap meal. It worked great in the slow cooker.

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I enjoyed this a lot. Love the fact that it was really quick and easy, prefect for a hectic Monday. I messed up and added too much balsamic vinegar and forgot the garlic but it was still tasty.

This is probably going to be a regular in my rotation of meals, especially when I am really busy and want something tasty and light.

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Yum, Yumm, Yummy! I added extra ginger because I like it and used fire roasted tomatoes. Thank you for sharing - it's a mandatory meal around here!

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This is delicious! The seasoning is wonderful, though if I get in that curry mood, I may make it with a bit of curry powder as well. The green onions at the end are a superb touch, too, adding a little touch of freshness to the dish.

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Excellent, excellent. Just the right amount of spice. I'd make this again in a flash. I used fresh ginger, maybe a little more than the recipe called for. Very easy to make too.

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We aren't vegetarians but i'm looking for new veggie recipes to use once a week. This was really great and I will definitely make again. Even my husband (who is not always a fan of non-meat dishes) loved it. Made it with Cilantro Rice and this took it through the roof flavor-wise! They really do compliment each other perfectly! Next time I may try adding cauliflower as other reviewers have suggested. Thanks!

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This is the only recipe that makes chickpeas yummy. I made a couple of additions. I used leftover tomato sauce instead of diced tomatoes. I also added chopped celery which gave it a great contrast to the chickpeas. To make it thicker, I mixed in leftover rice. The hardest part was waiting for it to finish simmering. This smells and tastes SO GOOD!

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I must say this was really good. Especially if you like ginger. I made it from dried chick peas that I cooked than used part of them for this recipe. Did not alter anything. This is keeper.

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Very good and easy! I added cauliflower, it would also go well with potatoes. If you are used to spicy foods, this is not spicy. I think next time I'll add curry powder or cayenne to spice it up.

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Delicious... made it exact except for using ground ginger about 1 tablespoon - and it was wonderful - every one like it and ate it up :) we served it with warmed pitas... i will make it again!

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Very tasty and filling recipe. I did not have cumin on hand, so I did without and it still tasted delicious. I will have to try it with cumin next time because that is one of my favorite spices.

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What a lovely dish! Easy, healthy, fragrant and delicious! I followed the recipe exactly, right down to serving with a salad and some naan. Just super!

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Perfection plus here. As others have mentioned a great sauce for the special little chickpea, so how could you go wrong? I followed this exactly and served this on top of fresh thick sliced tomatoes. Yum! The chickpeas had the perfect pop for the tomato and the sauce! Well....just excellent. I had dried chickpeas that I made the day prior of using. I used fresh green pepper and jalapeno peppers (chopped) for the topping. Made for Everyday is a Holiday! May 2009

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The sauce on this is fabulous. I love the blend of flavors! I wonder what other veggies I could add in.... thanks for sharing!

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i'm eating this right now and it's great! the seasoning is perfect. i used dried chickpeas and skimped on the soaking time a bit, so they aren't quite soft enough. can't blame that on the recipe!

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Always on the hunt for vegetarian recipes that are WW point friendly. Add to that economical and great tasting and this recipe scores all around. The flavors are wonderful with a nice hit of ginger that creates a peppery warmth without being hot. I found that I needed a little more liquid after cooking for 30 minutes and added 1/2 cup of fat free broth. Served it on top of cauliflower which next time I would cook right in the dish so that it would absorb some of the taste of the dish. Thanks! Made for the Went to the Market Tag Game.

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I knew I was going to love this just by the fragrant smell coming from the pot as it simmered. This is a delicious, filling meatless dish. I made this just as written using the stovetop method. If you don't have green onions for garnish, I think fresh cilantro would be a great substitute. Thanx for sharing this healthy, inexpensive recipe!

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