Garlic tomato chickpeas | Heart and Stroke Foundation

Ingredients

• 6 cloves garlic
• 1 small onion, halved
• 1 jalapeno pepper, halved and seeded
• 1/2-inch (1 cm) piece of fresh ginger, peeled
• 2 tbsp (25 mL) water, (approx)
• 1 tbsp (15 mL) canola oil
• 1 bottle (650 mL) strained tomatoes (passata)
• 1 tsp (5 mL) ground turmeric
• 2 cans (19 oz/540 mL) no salt added chickpeas, drained, and rinsed
• 2 tbsp (25 mL) lemon juice
• 1/4 tsp (1 mL) cayenne