Mains · 4 Ingredients
Cumin Tomato Chickpeas
Just four principal ingredients for a satisfying vegan dish.
Ingredients
Servings
3
Quantities are approximate and adjust automatically.
Method
- Peel and finely dice the onion. Drain and rinse the cooked chickpeas.
- Soften onion with 2 tablespoons of water for 4–5 minutes, stir in cumin for 30 seconds.
- Add tomato passata and drained chickpeas. Simmer gently for 10–12 minutes, stirring now and then.
- Taste. If the sauce is too acidic or thick, add a splash of water and cook for another minute.
- Before serving, check: Keep the heat mostly medium or low unless the recipe specifically calls for high heat. Turn it down if the food colours too quickly.
Beginner-friendly tips
Read these three practical tips before cooking. Check how the food looks and feels, not just the clock.
- This recipe uses four listed main ingredients. Measure all four first; a little cooking water, if needed, only adjusts texture.
- Keep the heat mostly medium or low unless the recipe specifically calls for high heat. Turn it down if the food colours too quickly.
- Check the largest piece or centre before serving. If not fully done, cook a little longer and test again.
Tip
Adjust seasonings to taste and check ingredients are fully cooked before serving.
Editorial recipe; not kitchen-tested.