Red Sea Chick Peas

Dive into bold, vibrant flavors with this 'Red Sea Chick Peas' recipe—a comforting, one-pot dish inspired by the warm spices of the Red Sea region. This vegan chickpea stew is brimming with aromatic ingredients like cumin, coriander, turmeric, and smoked paprika, creating a luscious, spiced tomato base. Hearty chickpeas and a hint of red chili flakes provide a satisfying texture and gentle heat, while fresh ginger and garlic add layers of depth. Finished with a splash of lemon juice and a sprinkle of cilantro, this protein-packed dish is perfect for a cozy dinner served over fluffy rice or alongside warm flatbread. Ready in just 45 minutes, this flavorful, plant-based recipe is nutritious, easy to make, and ideal for meal prep.

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 3 tablespoons olive oil
• 1 large yellow onion
• 4 large garlic cloves
• 1 tablespoon ginger
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 0.5 teaspoon ground turmeric
• 1 teaspoon smoked paprika
• 0.5 teaspoon red chili flakes
• 2 tablespoons tomato paste
• 1 14-ounce can canned diced tomatoes
• 2 cups vegetable broth
• 2 15-ounce cans canned chickpeas
• 1 tablespoon lemon juice
• 3 tablespoons fresh cilantro
• 1 teaspoon salt
• 0.5 teaspoon black pepper

Directions

Step 1

Finely dice the onion, mince the garlic, and grate the ginger.

Step 2

Heat the olive oil in a large pot over medium heat.

Step 3

Add the diced onion to the pot and sauté for 5-6 minutes until softened.

Step 4

Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.

Step 5

Add the ground cumin, ground coriander, ground turmeric, smoked paprika, and red chili flakes to the pot. Stir constantly for 1 minute to toast the spices.

Step 6

Mix in the tomato paste and cook for an additional 1 minute, ensuring it is well combined with the spices.

Step 7

Pour in the canned diced tomatoes and vegetable broth, stirring until evenly mixed.

Step 8

Drain and rinse the canned chickpeas thoroughly before adding them to the pot.

Step 9

Bring the mixture to a gentle simmer, cover the pot, and let it cook for 20 minutes. Stir occasionally to prevent sticking.

Step 10

Season with salt, black pepper, and lemon juice. Stir to combine.

Step 11

Garnish with freshly chopped cilantro and serve hot with rice or flatbread.

Nutrition Facts

Serving size	2014 grams (2014.0g)

Amount per serving	% Daily Value*
Calories	1643

Total Fat 72.80g	93%
Saturated Fat 12.20g	61%
Polyunsaturated Fat 8.80g
Cholesterol 8mg	3%
Sodium 6521mg	284%
Total Carbohydrate 202.90g	74%
Dietary Fiber 52.80g	189%
Total Sugars 51.20g
Protein 53.80g	108%

Vitamin D 0IU	0%
Calcium 628mg	48%
Iron 21mg	114%
Potassium 3982mg	85%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 39.0%

Protein: 12.8%

Carbs: 48.3%