Ingredients
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1 tablespoon vegetable oil
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1 onion, large, finely chopped
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4 garlic cloves, minced
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2 tablespoons minced gingerroot
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1 teaspoon ground cumin
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1 teaspoon salt
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1/2 teaspoon black pepper
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2 teaspoons balsamic vinegar
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2 (14 ounce) cans diced tomatoes
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2 (15 ounce) cans chickpeas, rinsed and drained (or cook 2 cups dried garbanzo beans until tender, drain, and use)
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chopped green onion
Instructions
- In a large pot or Dutch oven, heat oil over medium heat. And diced onion and cook, stirring, for about 10 minutes, until it begins to brown.
- Add garlic, ginger, cumin, salt, and pepper. Cook, stirring, for 1 minute.
- Add balsamic vinegar and tomatoes, and bring to a boil over medium-high heat.
- Stir in chickpeas, reduce heat to low.
- Cover and simmer 45 minutes, lifting lid to stir occasionally.
- When serving, top each bowl with chopped green onions if desired.
- Slow cooker method: after step 3, add chickpeas to crock-pot. Pour in hot tomato mixture and stir to combine. Cook on high for 2-3 hours, or low for 6 hours.