Tomato Glazed Chick Peas

by foodsmarty

Tomato Glazed Chick Peas

All the ingredients in this recipe are probably (or should be) in your pantry. Make this recipe your own by varying the amount of individual spice to your taste.

Garbanzo beans have a great buttery flavor, are mild and easy to eat. If you are making them from dried beans, soak the beans overnight in water to remove anything that will cause flatulence. Then cook for 2 hours in a large pot with plenty of water (6-8 cups for a bag of beans). You may also cook them all day on low in a crockpot.

Garbanzo beans, like any legume are an excellent source of fiber and protein. Garbanzo beans have only 238 calories per a cup. More important than this is the low glycemic index due to the high fiber and high protein content. Eating legumes every day is a healthy way to prevent and fight off disease and illness. The fiber in chick peas (aka garbanzos) is mostly insoluble fiber which makes it great to clean out your colon and maintain your digestive health. The bacteria in your colon are further maintained by garbanzos by the bacteria assisted synthesis of short chain fatty acids. These acids help support mucosal cells in the intestine.

.Prep Time: 5 min

Cook time: 15 min

Start brown rice cooking then,

Gather Ingredients while oil in a pan is warming:


Black mustard seeds

Jalepeno or cayenne

Fresh or dried ginger

Curry powder



3 cups chickpeas (2 cans)


Fry in coconut oil until mustard seeds start popping

1 t cumin seeds

½ t black mustard seeds (or mustard powder)


1 inch piece diced ginger (or ½ t dried)

1 diced jalapeño or chili (or ½ t hot pepper)


28 ounce can chopped tomatoes (NO PRESERVATIVES)

1 t turmeric

1 t coriander

1 T curry powder

Fry for 5 min and mash up tomatoes once they soften.


3 cups cooked chickpeas

Let simmer for 10 min on low and serve with brown rice and a simple green vegetable, like steamed broccoli or greens for a complete meal.