INDIAN CHICKPEAS IN TEA

Indian Chickpeas in Tea image

A vegetarian Indian dish with a little kick! Easy and very flavorful, it's my favorite way to cook chickpeas! Serve over basmati rice.

Provided by RainbowEyes

Categories World Cuisine Recipes Asian Indian

Time 45m

Yield 6

Number Of Ingredients 13

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

Steps:

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.

Nutrition Facts : Calories 278.7 calories, Carbohydrate 38.7 g, Fat 11.1 g, Fiber 7.8 g, Protein 8 g, SaturatedFat 1.7 g, Sodium 1193.4 mg, Sugar 1.7 g