Indian Chickpeas in Tea

A vegetarian Indian dish with a little kick! Easy and very flavorful, it's my favorite way to cook chickpeas! Serve over basmati rice.

• Preparation Time: 15 mins
• Cooking Time: 30 mins
• Total Time: 45 mins
• Calories: 279 Calories

Ingredients

• 1 ½ teaspoons salt
• ¼ cup vegetable oil
• 1 tablespoon lemon juice
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 ½ teaspoons ground cumin
• 1 tablespoon minced fresh ginger root
• 1 teaspoon ground coriander
• 1 ½ teaspoons garam masala
• 3 (15 ounce) cans chickpeas, rinsed and drained
• 1 ¼ cups brewed black tea
• 2 tablespoons chopped fresh parsley, or to taste (Optional)

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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.