Red Sea Chick Peas
Dive into bold, vibrant flavors with this 'Red Sea Chick Peas' recipe—a comforting, one-pot dish inspired by the warm spices of the Red Sea region. This vegan chickpea stew is brimming with aromatic ingredients like cumin, coriander, turmeric, and smoked paprika, creating a luscious, spiced tomato base. Hearty chickpeas and a hint of red chili flakes provide a satisfying texture and gentle heat, while fresh ginger and garlic add layers of depth. Finished with a splash of lemon juice and a sprinkle of cilantro, this protein-packed dish is perfect for a cozy dinner served over fluffy rice or alongside warm flatbread. Ready in just 45 minutes, this flavorful, plant-based recipe is nutritious, easy to make, and ideal for meal prep.
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Recipe Information
Ingredients
- 3 tablespoons olive oil
- 1 large yellow onion
- 4 large garlic cloves
- 1 tablespoon ginger
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon ground turmeric
- 1 teaspoon smoked paprika
- 0.5 teaspoon red chili flakes
- 2 tablespoons tomato paste
- 1 14-ounce can canned diced tomatoes
- 2 cups vegetable broth
- 2 15-ounce cans canned chickpeas
- 1 tablespoon lemon juice
- 3 tablespoons fresh cilantro
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Finely dice the onion, mince the garlic, and grate the ginger.
Heat the olive oil in a large pot over medium heat.
Add the diced onion to the pot and sauté for 5-6 minutes until softened.
Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
Add the ground cumin, ground coriander, ground turmeric, smoked paprika, and red chili flakes to the pot. Stir constantly for 1 minute to toast the spices.
Mix in the tomato paste and cook for an additional 1 minute, ensuring it is well combined with the spices.
Pour in the canned diced tomatoes and vegetable broth, stirring until evenly mixed.
Drain and rinse the canned chickpeas thoroughly before adding them to the pot.
Bring the mixture to a gentle simmer, cover the pot, and let it cook for 20 minutes. Stir occasionally to prevent sticking.
Season with salt, black pepper, and lemon juice. Stir to combine.
Garnish with freshly chopped cilantro and serve hot with rice or flatbread.
Nutrition Facts
Calories |
1878 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.7 g | 94% | |
| Saturated Fat | 11.3 g | 57% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 6085 mg | 265% | |
| Total Carbohydrate | 236.1 g | 86% | |
| Dietary Fiber | 64.3 g | 230% | |
| Total Sugars | 58.5 g | ||
| Protein | 70.8 g | 142% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 610 mg | 47% | |
| Iron | 26.9 mg | 149% | |
| Potassium | 3799 mg | 81% | |
*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.
