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Nutrition Facts
Servings Per Recipe: 4
Serving Size: 1 serving
Amount Per Serving
  • Calories 177.3
  • Total Fat 5.0 g
  • Saturated Fat 0.7 g
  • Polyunsaturated Fat 0.9 g
  • Monounsaturated Fat 2.9 g
  • Cholesterol 0.0 mg
  • Sodium 568.4 mg
  • Potassium 379.5 mg
  • Total Carbohydrate 29.0 g
  • Dietary Fiber 6.2 g
  • Sugars 0.1 g
  • Protein 5.9 g
  • Vitamin A 6.7 %
  • Vitamin B-12 0.0 %
  • Vitamin B-6 29.4 %
  • Vitamin C 19.9 %
  • Vitamin D 0.0 %
  • Vitamin E 3.2 %
  • Calcium 6.1 %
  • Copper 12.7 %
  • Folate 19.7 %
  • Iron 13.7 %
  • Magnesium 11.1 %
  • Manganese 50.5 %
  • Niacin 3.1 %
  • Pantothenic Acid 4.4 %
  • Phosphorus 12.0 %
  • Riboflavin 4.2 %
  • Selenium 5.9 %
  • Thiamin 5.6 %
  • Zinc 8.3 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Calories in Chickpea Curry

View the full Chickpea Curry Recipe & Instructions
Submitted by: WYLDFLOWERS

Calories per Ingredient

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of Chickpea Curry

109 calories of Chickpeas (garbanzo beans), (0.38 cup)

30 calories of Olive Oil, (0.25 tbsp)

14 calories of Onions, raw, (0.25 large)

10 calories of Red Ripe Tomatoes, (0.25 large whole (3" dia))

8 calories of Curry powder, (1.25 tsp)

6 calories of Garlic, (1.25 cloves)

2 calories of Ginger, ground, (0.38 tsp)

0 calories of Cinnamon, ground, (0.03 tsp)

0 calories of Pepper, black, (0.03 tsp)

0 calories of Oregano, ground, (0.03 tsp)

0 calories of Salt, (0.13 tsp)

0 calories of Water, tap, (0.25 cup (8 fl oz))

0 calories of Cumin, Ground, (0.25 tsp)


Nutrition & Calorie Comments  

If you use dried chickpeas instead of canned ones, you may want to add extra salt. Submitted by:
AEKIELB

(8/7/12)
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This is one of my favorite vegetarian recipes. I made it twice, and the first time I had to add some brown sugar to it, but the second time I made it, it was perfect. We eat it over brown rice, and everyone but my younger sister loves it (she doesn't like anything without meat). Submitted by:
CHRISTIAN-GIRL

(6/5/12)
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Great and easy dish to make. I withheld the salt and added fresh coliflower and it was simply delish! Submitted by:
TMARIAANN

(3/22/12)
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Nice attempt at a healthy dish, but to be honest this was kind of bland and keep in mind the 177 calories is for the curry alone and does not include the rice/fish or whatever you put the curry over. I feel like it needed some more flavor, but that could just be the sodium lover in me speaking out. Submitted by:
PASSIONFRUITFOX

(1/7/10)
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One of the best curries I've tried. During cooking I found I didn't actually have a can of garbanzo beans on hand. So I thawed out some frozen shrimp instead. This is a great base for any lean protein, other beans like lentils, or mixed veggies! I served it with fat free Greek yogurt and quinoa. Submitted by:
CEMCC23

(11/3/09)
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So good! I doubled the recipe, used only 1 T of olive oil , added 1.5 cups frozen turnip greens to boost the nutrition. Reserved the liquid from one can of chickpeas, used a can of no salt added diced tomatoes. Cut down on amount of water added, used 1/2 t kosher salt, 2 T tomato paste. Yum! Submitted by:
SONICB

(10/19/09)
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This was very good!!! A quick and easy tasty curry. We served it with fat free yogurt and diced cucumbers, and whole wheat pita bread. Submitted by:
SMCMILLAN3

(8/29/09)
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I tried this last night and I love it!
Only thing, I'm going to either omit the salt or put less, found it a bit too salty, but that's a matter of personal preference!
All in all, a great recipe!
Submitted by:
KRYSTALCLARKE18

(8/25/09)
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This is a great recipe - I sometimes also add cauliflower -- adds very little calories. Submitted by:
MSDIBS

(2/28/09)
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