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Spiced Creamy Tomato Chickpeas

This recipe is ideal for anyone incorporating more hearty vegetarian mains into their rotation. Use dairy cream or cashew cream as you desire, and substitute the ghee for your favourite cooking oil depending on your preference. We love using Flourist Millet instead of white rice for an added nutritional boost. 

Spiced Creamy Tomato Chickpeas
1/2 cup raw cashews*
1 cup water
3 tablespoons ghee (or cooking oil)
1 large onion, diced (about 1 ½ cups diced onion)
2 teaspoons ground cumin
2 teaspoon ground coriander
2 teaspoons sweet paprika
1/2 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
1 tbsp salt
1 700g jar Tomato Passata (tomato puree, about 2.5-3 cups)
4 tsp sugar
3 cups cooked Flourist Kabuli Chickpeas, drained and rinsed 
1 tablespoon fresh lemon juice
chopped fresh cilantro and lemon wedges, for serving

*substitute 1.5-2 cups dairy cream for the cashew cream

Millet with Cumin + Black Onion Seeds 
1 cup Flourist Millet
1 tbsp ghee, butter, or oil 
1 tsp cumin seeds 
1 tsp black onion seeds (optional)
2 cups water 

Heat the ghee in a large pot with a lid, add the diced onions and cook for 5 minutes, stirring. Add the salt and all the spices and cook for 1 minute, stirring the entire time to avoid burning the spices. Add the Passata and sugar and cook on medium heat for 5 minutes. Next, blend the cashews and water in a high powered blender until creamy (about 1 full minute), then add the cooked tomato mixture directly to the blender. Blend all until smooth and transfer back to the pot. Add the cooked Flourist Kabuli Chickpeas and the lemon juice to taste. Simmer on medium to low heat until the mixture is piping hot, about  8-10 minutes.

For the millet, in a large, dry saucepan, melt the ghee or butter and add 1 tsp each cumin seeds and black onion seeds if you are using. Add 1 cup of Flourist Millet and stir constantly over medium heat for 2 minutes or until the Millet starts to turn a rich golden brown and the grains become fragrant. Be careful not to let the grains or spices burn. 

Add 2 cups water and 1/4 tsp salt to the pot. Since the pan is hot, the water will sputter a bit when you pour it in. After adding water and salt, give the millet a good stir. Increase the heat to high and bring the mixture to a boil. Decrease the heat to low, and cover the pot.

Cook until the grains absorb most of the water (they'll continue soaking it up as they sit), for 20 minutes. Avoid the temptation to peek. Remove from heat and let stand in the pot. Like many grains, Millet needs a little time off the heat to fully absorb the liquid. Allow it to sit, covered and removed from heat, for 10 minutes. After Millet sits, fluff it with a fork. Taste and add additional salt and butter if you'd like. 

To serve, add Millet and Spiced Creamy Tomato Chickpeas to bowls and enjoy with added fresh cilantro and an extra squeeze of lemon. Adding freshly steamed green vegetables like green beans or kale is also a solid move. 

To learn more about Millet and it's impressive nutritional profile, head here. 


Chantal @ Flourist

Hi there April – if you can’t find passata, we would recommend blending a can of diced tomatoes and using 700 g of those. Tomato paste would be a bit too concentrated, I think!


I can’t find tomatoes purée anywhere :( Can I use tomato paste?


Just made this! So satisfying! I cut the sugar in 1/2 and found it sweet enough for sure. Great way to use the Kabuli chickpeas!

Jana N.

This chickpea recipe is delish! I added the sugar at the same time as the passata, but it could probably be cooked in at the same time as the other spices. Incorporated chopped cauliflower and extra firm tofu for the last 8 minute cook, then stirred in frozen peas and cooked for additional 2 minutes. Topped with fresh cilantro at the dinner table and it was an instant hit! Will definitely make again and on the regular.


Just made this. You list sugar as an ingredient but then don’t include its usage in the instructions. Thanks

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