Vegan Moroccan-Style Chickpeas
(207)
  • Number of Servings: 5
Ingredients
1 can (15.5 oz)chickpeas, rinsed and drained 1 can tomatoes with green chilies1/2 cup diced onions2 cloves garlic, minced1 tbsp extra virgin olive oil1 tbsp ground cumin1/2 tbsp ground ginger1 tbsp ground coriander3/4 cup vegetable brothSalt and pepper, to taste
Directions
Saute garlic and onion in olive oil over medium heat for about two minutes.
Stir in cumin, ginger and coriander.
Cook until onion is tender.
Add chickpeas, vegetable broth and tomatoes with juice and bring to a boil. Cover and simmer for ten minutes.
Serve alone or with brown rice and steamed green beans.

Number of Servings: 5

Recipe submitted by SparkPeople user SMOKINGSBADFORU.
Servings Per Recipe: 5
Nutritional Info Amount Per Serving
  • Calories: 172.6
  • Total Fat: 4.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 817.8 mg
  • Total Carbs: 28.8 g
  • Dietary Fiber: 4.9 g
  • Protein: 6.0 g

Member Reviews
  • TRICIALEE3
     Loved the spice combo. Tried this thickened with a little cornstarch & served in homemade whole wheat pita bread. Also wilted some fresh baby spinach at the end of cooking & stirred it in - a nice addition. - 5/20/08
  • LESLIEJJ
     Made this three times now... delicious! Quick and easy! Have made it with plain tomatoes, Ro-Tel lime & cilantro, and Ro-Tel with green chili's. Great served over quinoa. Thanks! - 1/18/09
  • LAMPSFAN
     Fabulous! My whole family loved it. I didn't have tomatoes with green chilies so just used diced tomatoes ,I also added a seeded and diced zucchini to it. Served over brown rice was a meal for my veggie daughter and a side dish for the rest of us. Will definitely make again! - 1/28/08
  • MAMIEDEE
     Wow! Not only is this a great balance of nutrients, low fat and high fiber, the FLAVORS are perfect complements and it's SO QUICK! I did rinse the chickpeas then mashed everything toward the end of cooking time -ummmm creamy! Served it over a mound of shredded, sauted kale!! Lite & Luscious! - 10/1/07
  • DEBBIEJOE1
     This was really yummy! I used minced fresh ginger, and added fresh spinach. A simple and delicious weeknight dinner. - 1/16/08
  • EMARIANI16
     great recipe! added a half cup (uncooked) of red lentils as well just for some more texture and variety. Great over quinoa! - 7/3/09
  • CD2819652
     The flavors in this are excellent--I would cook it uncovered next time to let some of the liquid cook down. We also used plain diced tomatoes. - 4/1/08
  • DODI2501
     I love this recipe, it's great!! I have it with some brown rice and steamed spinich spiked with garlic and olive oil. - 3/10/07
  • 123GOWOLVES
     Would make an effort to lower the sodium and add spinach, garlic, onions. Good suggestions from memebers - 7/1/09
  • CATDRJ
     Very flavorful and simple! I love the spice combination. My one variation was to add 1/2 C. vegetarian crumbles. - 1/17/09
  • SSUTHERL
     I also added in extra firm tofu to give a little more protein. This was great! - 12/12/07
  • JUNIPERBERRY
     To lower the sodium, you could substitute low-sodium canned tomatoes, low-sodium vegetable broth, and rinse the chickpeas. This recipe sounds great! I'm gonna have to try it. - 4/16/07
  • CD2872875
     This was unbelievable. I loved the spices in it, except I took out the coriander. It was just perfectly spiced. Chickpeas and tomatoes are a perfect blend! - 12/30/08
  • ALICELAND
     Used Ro-tel tomatoes and it was very spicy. I'll try the "mild" version next time. Served over couscous it was delicious. Even the teenager ate it. - 5/30/08
  • APRILRMULLINS
     This would have been 5 stars if it weren't so spicey. I thought the flavor was great but it was completely over powered by the heat. My poor husband couldn't even eat it after one bite and kept complaining. I'll definitely make again but be easy on the seasoning. - 4/26/09
  • ASEYA84
     This was soooo good! And so incredibly easy to make! I ate mine with pita bread instead of rice. It was a tad too spicy so I just ate it with low fat yogurt. - 4/20/09
  • JUNEBLOOM
     I'm a carnivore and was looking for a good vegetable recipe. This was great! Even my husband liked it! ;-) - 8/9/08
  • SUSHAH
     Delicious - I make a cold salad using very similar ingredients, so I was anxious to try a hot entree version. I made this recipe and served it with brown rice and steamed vegetables (as suggested). The only substitution I made was using plain tomatoes without the chilies. Very tasty!! - 10/12/09
  • DEADSIEMUSIE
     best way to lower the sodium would be to change the broth to low sodium and use dried + cooked chickpeas instead of canned. - 7/7/09
  • AUSSIEWOLVES
     Really simple to make and quite tasty with vegetables. - 1/13/08
  • IMAGE3412
     very good. I used roma tomatoes with no peppers and it had a wonderful sweetness to it. - 6/24/07
  • JENNTX77
     The dish was very easy and quick to make. Although, 1/2c. serving sounds small, when you add it with brown rice it is very feeling.

    The only problem is that is was a bit to spicy for children.

    Otherwise, very good. I will be making it again for myself very soon. - 3/26/07
  • NANDINI/PATTI
     Sounds perfect for a Middle Eastern pot luck - 3/19/07
  • MEAKA101
     Well I tried this tonight for dinner but I did not use the cumin or coriander( didnt have any).. instead I added a tble spoon of curry poweder and added a little flour to thicken didnt have any cornstarch.. It was very good with the brown rice ... I will have left overs for tommorow's lunch.. Thanks - 1/3/10
  • JEANSOPHIE
     I made this today--served over brown rice, with a dollup of Greek yogurt on top. I suspended disbelief and added those TABLEspoons of ground cumin and coriander (and fresh ginger). I loved it.

    But, when I added it up, my nutrition data was significantly different-- I goofed and used less chickpe - 12/20/09



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