Indian Chickpeas - homemade
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1tsp each ginger, cumin, cinnamon, cloves, corriander, cayenne, tumeric2 cloves garlic, minced1/2 large onion, chopped1/2 medium zuchinni, chopped1/2 yellow bell pepper, chopped4 medium button mushrooms1 can mandarin peices1/2 cup tomato sauce1 to 1 1/2 cups water1 can chickpeas, drained and rinsed.
Makes 4 servings approx. 1 cup each
Chop veggies.
Spray a large skillet or dutch oven with cooking spray.
Saute veggies until they to soften, but not brown.
Add spices and garlic and stir to coat.
Add chickpeas and tomato sauce. Stir to combine.
Add can of mandarins including liquid. Stir to combine.
Simmer until chickpeas are tender adding 1 to 1 and a half cups of water as needed.
Once tender, smash some of the chickpeas against the side of the pan with a fork. Stir in crushed chickpeas and simmer 1 minute more to thicken.
Serve over brown rice for a spicy dish.
Number of Servings: 4
Recipe submitted by SparkPeople user BAGELCAT.
Chop veggies.
Spray a large skillet or dutch oven with cooking spray.
Saute veggies until they to soften, but not brown.
Add spices and garlic and stir to coat.
Add chickpeas and tomato sauce. Stir to combine.
Add can of mandarins including liquid. Stir to combine.
Simmer until chickpeas are tender adding 1 to 1 and a half cups of water as needed.
Once tender, smash some of the chickpeas against the side of the pan with a fork. Stir in crushed chickpeas and simmer 1 minute more to thicken.
Serve over brown rice for a spicy dish.
Number of Servings: 4
Recipe submitted by SparkPeople user BAGELCAT.
Nutritional Info Amount Per Serving
- Calories: 243.0
- Total Fat: 3.1 g
- Cholesterol: 0.0 mg
- Sodium: 570.9 mg
- Total Carbs: 47.0 g
- Dietary Fiber: 9.2 g
- Protein: 9.7 g
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