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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 208.5
  • Total Fat: 5.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 425.1 mg
  • Total Carbs: 34.1 g
  • Dietary Fiber: 6.0 g
  • Protein: 7.1 g

View full nutritional breakdown of Chickpea Curry with Peas calories by ingredient
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Chickpea Curry with Peas

Submitted by: JUEXIN
Chickpea Curry with Peas

Introduction

Creamy, curry goodness! Creamy, curry goodness!
Number of Servings: 12

Ingredients

    2 medium onions, chopped

    4 cloves garlic, chopped fine

    2 tsp. ginger paste

    3 TBSP olive oil

    1 tsp ground cumin

    1/2 tsp cayenne pepper

    1 tsp ground coriander

    1 tsp garam masala

    4-5 cardamom seeds, whole

    2 lbs cherry tomatoes

    1 tsp salt

    2 cans chickpeas, drained

    1 cup sweet green peas

Directions

Begin by sautéing the chopped onions with 1 tbsp oil, ginger and garlic. Once the onion is translucent, add the rest of the oil, cumin, coriander, cayenne pepper, garam masala, salt. Stir fry for a couple of minutes and then add the tomatoes. Keep frying the tomatoes, covered, until the pop. Liquid should pool out of the tomatoes and they will look a little shriveled. Once the tomatoes are done, take the entire mixture and liquefy in a vitamix or similar device. I used variable speed and then turned it on high for about 1 minute, really pulverized the heck out of it!

Pour the mixture back into your pan, add the cardamom seeds and 2 drained cans of chickpeas. Using a masher of sorts, mash some of the chickpeas but not all of them. Then mix and add the peas. Let the mixture simmer for 5-10 minutes until it thickens a bit.

I served it with couscous and it was absolutely delish!

Serving Size: 12 1/2 cup servings of curry and 1/4 cup serving of couscous






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