Become a Member

Get access to more than 30 brands, premium video, exclusive content, events, mapping, and more.

Already have an account? Sign In

Become a Member

Get access to more than 30 brands, premium video, exclusive content, events, mapping, and more.

Already have an account? Sign In

Brands

Main Dish

Spicy Chickpeas and Tomatoes

Get access to everything we publish when you sign up for Outside+ Join today!.

Servings
4

Ingredients

  • 2 tsp. cumin seeds
  • 1 tsp. mustard seeds
  • 1 Tbs. olive oil
  • 1 medium onion, diced
  • 1 large carrot, grated
  • 2 tsp. finely chopped jalapeno pepper
  • 1 15-oz. can diced tomatoes
  • 1 15-oz. can chickpeas, rinsed and drained
  • 1/2 tsp. salt
  • 1/4 tsp. freshly ground pepper
  • 1/4 cup currants or raisins (optional)

Preparation

In large dry nonstick skillet, toast cumin and mustard seeds over medium heat until fragrant, stirring often, 30 to 45 seconds.

Add oil and onion and cook, stirring occasionally, until onion has softened, about 5 minutes. Add carrot and jalapeƱo and cook, stirring, 2 minutes. Add tomatoes (with liquid) and stir 2 minutes.

Stir in chickpeas, salt and pepper. Bring to a boil, reduce heat to low, cover and simmer until liquid is reduced by about half, 10 minutes. Add currants during last 1 minute of cooking. Serve hot over rice, with dollop of yogurt on top.

Nutrition Information

  • Calories 205
  • Carbohydrate Content 35 g
  • Cholesterol Content 0 mg
  • Fat Content 5 g
  • Fiber Content 6 g
  • Protein Content 7 g
  • Saturated Fat Content 1 g
  • Sodium Content 769 mg
  • Sugar Content 0 g