Roasted Chickpeas in Spicy Tomatoes

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 249.8
  • Total Fat: 8.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 423.3 mg
  • Total Carbs: 38.1 g
  • Dietary Fiber: 7.0 g
  • Protein: 7.3 g

View full nutritional breakdown of Roasted Chickpeas in Spicy Tomatoes calories by ingredient
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Number of Servings: 4


    1 can chickpeas, drained,
    3 cloves garlic, crushed
    1.5 tbsp olive oil

    .5 tbsp olive oil
    2 small-medium onions, sliced
    2 cloves garlic, sliced
    1/2 tsp each turmeric, garam masala and curry powder
    1 can diced tomatoes


Heat an oven-proof pan on med-high with 1.5 tbsp olive oil, add the garlic and the chickpeas, toss to coat, then roast in a 350 degree for 20 mins or so, shaking the chickpeas halfway through cooking.

Meanwhile, heat up the remaning olive oil, then add the garlic and onions and spices. Cook for about 5 minutes, then add the vinegar. Continue cooking until the onions soften, add the brown sugar, stir to combine ingredients, then add the can of tomatoes. Simmer for 10-15 minutes.
Serve with chickpeas over rice.

Number of Servings: 4

Recipe submitted by SparkPeople user FIONAFAE.

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Member Ratings For This Recipe

  • Very Good
    Heavily modified, but same idea, was delicious. (I used dried chickpeas and fresh tomatoes--not so big on canned foods--and used a pressure cooker to speed things up). Double the cumin, add a touch of cayeene, and salt at the end. Yummy! - 4/1/12

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