Ingredients
Scale
- 1 can (400g) chickpeas, drained and rinsed
- 1 can (400g) diced tomatoes
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 bell pepper, chopped (any color)
- 1 tablespoon olive oil
- 2 teaspoons ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh cilantro, for garnish
- Cooked rice or quinoa, for serving
Instructions
- Gather all ingredients and rinse the chickpeas.
- Heat olive oil in a large saucepan and sauté onion and garlic until translucent.
- Add turmeric, cumin, and paprika, cooking for one minute.
- Incorporate bell pepper, chickpeas, and diced tomatoes, stirring well.
- Season with salt and pepper, then let simmer on low heat for 15-20 minutes.
- Serve over cooked rice or quinoa, garnished with fresh cilantro.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- This dish is perfect for meal prep; it tastes even better the next day.
- For an extra zing, add a squeeze of lime before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Caribbean
- Diet: Vegan, Gluten-Free
Nutrition
- Serving Size: 1 cup
- Calories: 350 Kcal
- Sugar: 6g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg