THE WASHINGTON POST – This week, when Thanksgiving planning might be giving you culinary tunnel vision, it can be easy to lose track of all the other meals you need to be eating. That’s where a dish like this one comes in handy: It’s got just a few ingredients, many of them pantry staples. It’s hearty enough for dinner, light enough for lunch, flexible enough for eaters of various dietary persuasions. (Just turn it into a side for carnivores or add an egg for the non-vegan vegetarians.)
It’s chickpeas, of course, perhaps my favourite culinary workhorse. This treatment comes from a lovely new book by Rakhee Yadav, who spices canned chickpeas with turmeric, cumin and ginger and saves some of the red onion to go on top as a crunchy garnish, along with cilantro or parsley. The twist that takes these up a notch: cherry tomatoes, roasted just long enough for them to collapse. They add a pop of tartness to balance the base of warming spices.
Add your carb of choice, especially if this is a meal, and mark another item off your to-do list. Better yet, double or triple it, and take even more pressure off your week.
GINGER TURMERIC CHICKPEAS WITH ROASTED CHERRY TOMATOES
Active: 15 minutes | Total: 25 minutes
Three to four servings
Warming spices, balanced by the acidic pop of tomatoes, make this is the kind of go-to chickpea recipe for when you’re tired and want a quick, healthy and delicious meal. Serve with rice or flatbread.
One pint cherry tomatoes
Three tablespoons extra-virgin olive oil
One teaspoon kosher salt, or more as needed
1/2 teaspoon freshly ground black pepper
One medium red onion, halved and thinly sliced
Two (15-ounce) cans no-salt-added chickpeas (about three cups), drained and rinsed
One (two-inch) piece ginger, peeled and chopped (one tablespoon)
One teaspoon ground turmeric
One teaspoon ground cumin
1/4 to 1/2 cup water
1/2 cup cilantro or parsley leaves, for garnish
Preheat the oven to 400 degrees with the rack in the middle.
Line a large rimmed baking sheet with parchment paper. Place the cherry tomatoes on the baking sheet and drizzle with one tablespoon olive oil. Sprinkle with 1/2 teaspoon salt and the pepper and roast for 10 to 15 minutes, until the cherry tomatoes start to collapse.
While the tomatoes are roasting, separate about 1/4 cup of the sliced onions and reserve for garnish.
Set a large skillet over medium high heat and pour in the remaining two tablespoons olive oil. Once it shimmers, stir in the rest of the onion and cook, stirring frequently, until the onion begins to brown at the edges, two to three minutes. Lower the heat to medium and stir in the chickpeas and ginger. Cook, stirring frequently, until the ginger is fragrant, two to three minutes. Stir in the turmeric, cumin and 1/4 cup water, reduce the heat to low, cover and cook until the flavors have melded, 10 to 12 minutes. Stir in the remaining 1/2 teaspoon salt and the roasted tomatoes and cook another minute. Stir in the remaining 1/4 cup water if the mixture seems too dry.
Divide among serving plates. Garnish with the reserved onion slices and the cilantro. Serve right away.
(Based on four servings) | Calories: 320; Total Fat: 12g; Saturated Fat: 1.5g; Sodium: 330mg; Carbohydrates: 41g; Dietary Fibre: 9g; Sugars: 5g; Protein: 12g.