Indian Chickpeas in Tea recipe
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Ingredients
- ¼ cup vegetable oil 1 onion, chopped 3 cloves garlic, minced 1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®), drained 1 tablespoon minced fresh ginger root 3 (15 ounce) cans chickpeas, rinsed and drained 1 ¼ cups brewed black tea 1 tablespoon lemon juice 1 ½ teaspoons salt 1 ½ teaspoons ground cumin 1 ½ teaspoons garam masala 1 teaspoon ground coriander 2 tablespoons chopped fresh parsley, or to taste
Nutrition Info
- 278.7 caloriescarbohydrate: 38.7 gcholesterol: : -fat: 11.1 gfiber: 7.8 gprotein: 8 gsaturatedFat: 1.7 gservingSize: -sodium: 1193.4 mgsugar: 1.7 gtransFat: : -unsaturatedFat: : -
Directions Indian Chickpeas in Tea
Directions
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Heat vegetable oil in a large skillet over medium-high heat. Saute onion and garlic in hot oil until onion is translucent, 5 to 7 minutes.
Stir tomatoes with green chile peppers into the onion mixture, cook until the tomatoes darken in color, about 8 minutes, add ginger and cook until ginger is fragrant, about 2 minutes more.
Stir chickpeas, black tea, lemon juice, salt, cumin, garam masala, and coriander into the tomato mixture, bring to a simmer, reduce heat to medium-low, loosely cover the skillet, and cook at a simmer, stirring occasionally, until the tea has nearly evaporated completely, 15 to 20 minutes. Garnish with parsley.