Indian Chickpeas with Kale
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 cup raw onion, chopped2 cups fresh cooked or canned garbanzo beans (chick peas)4 cups chopped tomatoes, fresh or canned4 tablespoons curry powder (more or less to taste).5 oz. lemon juice, fresh or bottled1 cup water8 cups fresh kale, washed well and chopped
Saute chopped onions in a dry pan until translucent. Add a bit of water as needed to prevent burning. Add curry powder and stir to blend.
Add drained chick peas and chopped tomatoes. Cook on medium heat for ten minutes to blend flavors, adding up to 1 cup of water as needed to maintain a slight amount of sauce.
Wash kale well and chop into bite-sized pieces. Add to curry mixture, stirring well to combine ingredients. Cook 2-4 minutes just until kale is wilted.
Serve immediately on a bed of prepared rice.
Number of Servings: 6
Recipe submitted by SparkPeople user TERJEGOLD.
Add drained chick peas and chopped tomatoes. Cook on medium heat for ten minutes to blend flavors, adding up to 1 cup of water as needed to maintain a slight amount of sauce.
Wash kale well and chop into bite-sized pieces. Add to curry mixture, stirring well to combine ingredients. Cook 2-4 minutes just until kale is wilted.
Serve immediately on a bed of prepared rice.
Number of Servings: 6
Recipe submitted by SparkPeople user TERJEGOLD.
Nutritional Info Amount Per Serving
- Calories: 193.4
- Total Fat: 2.6 g
- Cholesterol: 0.0 mg
- Sodium: 292.9 mg
- Total Carbs: 38.4 g
- Dietary Fiber: 10.2 g
- Protein: 9.1 g
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