This one-pan simmer builds deep flavor fast: onion softened in olive oil, garlic and fresh ginger bloomed until fragrant, then turmeric, cumin, coriander, and a touch of cayenne toasted right in the pan for that golden, warmly spiced base. Diced tomatoes and two cans of chickpeas turn everything into a thick, clingy sauce, simmered low and slow until every bite is coated. A finish of fresh lemon juice brightens the whole dish, and a scatter of cilantro on top adds a fresh, herbal lift. It's hearty, plant-based, and packed with protein and fiber from the chickpeas, making it a satisfying weeknight dinner on its own or spooned over rice. Simple pantry spices and canned staples make this an easy, no-fuss option for a gluten free kitchen.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
FIELD DAY OLIVE OIL EXTRA VIRGIN
Olitalia Extra Virgin Olive Oil
Heat the olive oil in a large (12-inch) skillet over medium heat until shimmering.
Add the onion and cook, stirring occasionally, until softened and translucent, about 5–6 minutes.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)