indian chickpeas in tea

Ingredients

• Servings: 6
• 1/4 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 1/4 cups brewed black tea
• 1 tablespoon lemon juice
• 1 1/2 teaspoons salt
• 1 1/2 teaspoons ground cumin
• 1 1/2 teaspoons garam masala
• 1 teaspoon ground coriander
• 2 tablespoons chopped fresh parsley, or to taste (optional)

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins


• 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.