Today, I would be showing you guys this chickpea tomato sauce recipe. I decided to make this as part of my what I eat in a day quarantine edition, so I really hope you guys love it.
This is my first time making this particular recipe. And it was surprising to see that it turned out great.
I normally don’t cook with chickpeas, but I recently decided to use it since a lot of vegans rave about chickpeas. Surprisingly, it was worth it and ended up giving this dish a unique flavor.
I honestly think I will be cooking with chickpeas a lot more from now on. It’s the best alternative to beans and is super healthy and filling.
Related Post: Vegan Spaghetti Mushrooms Recipe
This recipe can be eaten with rice or bread. I personally prefer to eat it with white rice, but feel free to eat it with plantains or even yam.
I’m so glad I decided to give this recipe a try. It is so delicious. I’m pretty sure you guys will love it.
This recipe also calls for coconut milk, so if you aren’t really a fan of coconut, then you might not really be a fan of this recipe. But in all honesty, I couldn’t even taste the coconut in this dish. It was almost non-existent.
I truly believe the tomato sauce, as well as the vegetable broth, completely alienated the taste of the coconut milk. However, the coconut milk did give this dish a creamy texture that I honestly believe took this dish to a whole new level.
Feel free to add some collard greens to this dish if you want some greens to your dish.
And if you are not vegan and you want some additional flavor, consider adding some fish or meat to your dish. I honestly believe adding some fish will make this dish even more killer. But since I’m vegan right now, I can’t be using fish.
Chickpea Tomato Sauce Recipe
- 8 oz Hunts Tomato Sauce
- 13.5 oz coconut milk
- 15.5 oz chickpeas
- 4 tbsps vegetable oil
- 1 large red onion chopped
- 1 ½ cups chopped green onions
- 1 cup vegetable stock or broth
- 3 tbsps soy sauce
- 1 garlic clove chopped/minced
- ½ tsp curry
- ½ tsp ground red pepper
- ½ tsp ground ginger
- 2 tbsps nutritional yeast
- ½ tsp oregano
- 1 tsp salt
- 2 tsps freshly squeezed lemon juice
- ½ tsp crushed red pepper
- Heat up vegetable oil on medium heat and throw in your chopped green onions, red onions, and garlic. Fry until onion redness starts to slowly fade off
- Add in your spices (curry, oregano, salt, red pepper, ginger, crushed red pepper, lemon juice) and combine.
- Add in your tomato sauce, soy sauce, vegetable broth, coconut milk, chickpea, and nutritional yeast. Combine well and allow to cook for 15 minutes.
- Serve with white rice and enjoy!
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