Description

This spicy chickpea recipe offers a vibrant, comforting, and protein-packed meal featuring tender chickpeas in a rich, reddish sauce with warm spices, finished with a creamy lemon-herb tahini drizzle. It is a perfect solution for busy weeknights or a healthy family meal.

Ingredients

Scale

2 tablespoons olive oil or neutral vegetable oil
1 large (180 g) yellow onion, finely diced
4 cloves (20 g) garlic, minced
2.5 cm (1 inch, 15 g) fresh ginger, grated
1 teaspoon (5 g) ground cumin
1 teaspoon (5 g) ground coriander
0.5 teaspoon (2 g) turmeric powder
0.5 teaspoon (2 g) smoked paprika
0.25 teaspoon (1 g) cayenne pepper, adjust to taste
0.5 teaspoon (2 g) garam masala
2 cans (each 400 g / 15 oz) chickpeas, rinsed and drained
1 can (400 g / 14.5 oz) crushed tomatoes
250 ml (1 cup) vegetable broth
0.5 teaspoon (3 g) fine sea salt, plus more to taste
0.25 teaspoon (1 g) black pepper, plus more to taste
60 ml (0.25 cup) tahini
30 ml (2 tablespoons) fresh lemon juice
60 ml (0.25 cup) cold water, or more
0.25 cup (10 g) fresh cilantro, roughly chopped
0.25 teaspoon (1 g) garlic powder
A pinch salt and black pepper (for drizzle)

Instructions

Prep Aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the diced onion and cook, stirring occasionally, until softened and translucent, typically 5-7 minutes.
Infuse Flavors: Stir in the minced garlic and grated ginger. Cook for 1 minute until wonderfully fragrant, being careful not to burn the garlic. Add the ground cumin, ground coriander, turmeric powder, smoked paprika, cayenne pepper, and garam masala to the pot. Cook, stirring constantly, for 1 minute until the spices are very fragrant and lightly toasted. (If the spices start to stick or look too dry, add a tiny splash of vegetable broth to prevent burning and bitterness.)
Combine and Simmer: Stir in the rinsed and drained chickpeas, crushed tomatoes, and vegetable broth. Add 0.5 teaspoon salt and 0.25 teaspoon black pepper. Bring the mixture to a gentle simmer, then reduce the heat to low, cover, and cook for 15-20 minutes, allowing the flavors to meld and the sauce to thicken slightly. Stir occasionally to prevent sticking and ensure even cooking.
Prepare Tahini Drizzle: While the chickpeas are simmering, prepare the Lemon-Herb Tahini Drizzle. In a small bowl, combine the tahini, fresh lemon juice, 60 ml (0.25 cup) cold water, roughly chopped cilantro, garlic powder, and a pinch of salt and pepper. Whisk vigorously until smooth and creamy. If the drizzle is too thick, add a little more cold water, one teaspoon at a time, until it reaches a pourable, slightly thick consistency.
Finish and Serve: Taste the chickpea mixture and adjust seasonings (salt, pepper, cayenne) as needed. Spoon the hot spicy chickpea recipe into bowls, creating a slight mound. Liberally drizzle the Lemon-Herb Tahini Drizzle over the top and garnish generously with finely chopped fresh cilantro for a final flourish.

Notes

For busy cooks, use pre-minced garlic and ginger. Canned chickpeas make this a quick meal. Ensure adequate simmering time for the best flavor infusion; rushing this step can result in less developed taste.

Prep Time: 11 minutes
Cook Time: 22 minutes
Category: Main Course
Method: Stovetop, Simmering
Cuisine: Mediterranean

Nutrition

Serving Size: 1/4 of recipe (approx 350 g)
Calories: 260 calories
Sugar: 5 g
Sodium: 560 mg
Fat: 13 g
Saturated Fat: 2 g
Unsaturated Fat: 11 g
Trans Fat: 0 g
Carbohydrates: 31 g
Fiber: 6 g
Protein: 10 g
Cholesterol: 0 mg

Keywords: spicy chickpea, vegetarian, vegan, gluten-free, healthy, weeknight meal, protein-rich, easy, comfort food, Dutch oven