Sweet and Spicy Chickpeas
PREPARATION: 10 MINUTES, COOKING: 10 MINUTES
15 ounce (425 ml) can chickpeas, drained and rinsed
finely grated zest and juice of 1 lime
1 teaspoon (5 ml) superfine sugar
1 teaspoon (5 ml) garam masala
1/2 teaspoon (2 ml) ground cinnamon
1 teaspoon (5 ml) dried oregano
2 tablespoons (30 ml) vegetable oil
2 small onions, halved and thickly sliced
1 red pepper, seeded and thickly sliced
1 yellow pepper, seeded and thickly sliced
12 red cherry tomatoes, halved
tortillas, sour cream and lime wedges, to serve (optional)
1 Combine the chickpeas, lime zest and juice, sugar, garam masala, cinnamon and oregano in a bowl. Stir to coat the chickpeas in the spicy mixture. Set aside while preparing the rest of the dish.
2 Heat the oil in a large frying pan or wok over medium heat, add the onions and stir-fry for 4 minutes, or until just beginning to color. Reduce the heat and add the peppers. Cook for another 3–4 minutes, stirring occasionally, until the vegetables are almost tender.
3 Stir in the tomatoes, and add the chickpea mixture. Cook for 2 minutes, or until the vegetables are tender and everything is hot.
4 Transfer the chickpeas and vegetable mixture to a large bowl. If you like, serve with tortillas, sour cream and a squeeze of lime juice.
Each serving provides
341 calories, 10 g protein, 21 g fat (3 g saturated fat), 28 g carbohydrate (10 g sugars), 9 g fiber, 315 mg sodium
GARAM MASALA, which translates to “hot spice mix,” adds a distinctive flavor and aroma to Indian cooking. The main components vary, but it usually contains coriander, cumin, cardamom, cinnamon, cloves and pepper. Garam masala can be used as a flavor base in many dishes, but it is usually added as a seasoning at the end of cooking.
|Sweet and Spicy Chickpeas|