Bombay Spiced Chickpeas Tomatoes
Bursting with bold flavors and vibrant spices, Bombay Spiced Chickpeas and Tomatoes is a hearty vegetarian dish that’s as comforting as it is easy to make. This one-pan recipe brings together tender chickpeas and juicy tomatoes in a flavorful tomato-based sauce infused with Indian-inspired spices like cumin, turmeric, garam masala, and mustard seeds. Aromatics like garlic, ginger, and onions layer the dish with depth, while a zing of fresh lemon juice and a sprinkle of cilantro add a refreshing finish. Ready in just 35 minutes from start to finish, this protein-packed, plant-based recipe is perfect for busy weeknights or meal prep. Serve it over fluffy basmati rice or with warm naan for an irresistible, wholesome meal that’s sure to please.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 teaspoon cumin seeds
- 1 teaspoon mustard seeds
- 1 large yellow onion, finely chopped
- 3 cloves garlic cloves, minced
- 1 tablespoon ginger, grated
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1.5 teaspoons ground cumin
- 1 teaspoon paprika
- 0.25 teaspoon cayenne pepper (optional)
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 1 can (14 oz) diced tomatoes (with juices)
- 0.5 cup vegetable broth
- 1 teaspoon garam masala
- 2 tablespoons fresh cilantro, chopped (for garnish)
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 tablespoon fresh lemon juice
Instructions
Heat olive oil in a large pan over medium heat.
Add cumin seeds and mustard seeds to the oil. Stir for 30 seconds until they become fragrant and start to pop.
Add the finely chopped onion to the pan. Cook for 5-7 minutes, stirring frequently, until the onion becomes golden and soft.
Add the minced garlic and grated ginger. Cook for 1-2 minutes until fragrant.
Stir in the turmeric, coriander, ground cumin, paprika, and cayenne pepper (if using). Cook for 1 minute to toast the spices.
Add the chickpeas, diced tomatoes with juices, and vegetable broth to the pan. Mix well to combine.
Bring the mixture to a simmer. Reduce the heat to medium-low and let it cook, stirring occasionally, for 15 minutes. Allow the flavors to meld together and the sauce to thicken slightly.
Stir in the garam masala, salt, and black pepper. Adjust seasoning to taste.
Remove the pan from heat. Stir in the fresh lemon juice for brightness.
Garnish with chopped fresh cilantro. Serve warm with rice, naan, or on its own.
Nutrition Facts
Calories |
477 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.6 g | 17% | |
| Saturated Fat | 1.6 g | 8% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1446 mg | 63% | |
| Total Carbohydrate | 72.3 g | 26% | |
| Dietary Fiber | 19.6 g | 70% | |
| Total Sugars | 16.0 g | ||
| Protein | 21.6 g | 43% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 155 mg | 12% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 1023 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
