Chickpea Curry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 tbsp vegetable or canola oil2 medium-sized onions, diced fine2 cloves garlic, minced2 tsp ginger root, minced fine6 whole cloves (can use approx. 1/4 teaspoon ground)2 teaspoons cinnamon powder1 tsp ground cumin1 tsp ground coriander1/4 tsp cayenne pepper (can use up to a teaspoon if you want it hotter -- the original recipe I worked from recommended a teaspoon, and it was too warm for me!)1 tsp turmeric, ground2 cans chickpeas/garbanzo beans, with included liquid1 cup cilantro, chopped fine
Put two tablespoons of oil in a large pan. Add onions, and cook on medium heat, stirring occasionally, until onions are nice and tender.
Add garlic, ginger root, clove, cinnamon, cumin, coriander, cayenne, and turmeric, and cook, stirring constantly, for about one minute. Add both cans of beans with their included liquid.
Stir well, and then cook until all ingredients are cooked through and well-mixed flavor-wise.
Serving Size: Makes approximately 4 large servings
Add garlic, ginger root, clove, cinnamon, cumin, coriander, cayenne, and turmeric, and cook, stirring constantly, for about one minute. Add both cans of beans with their included liquid.
Stir well, and then cook until all ingredients are cooked through and well-mixed flavor-wise.
Serving Size: Makes approximately 4 large servings
Nutritional Info Amount Per Serving
- Calories: 347.7
- Total Fat: 9.9 g
- Cholesterol: 0.0 mg
- Sodium: 639.3 mg
- Total Carbs: 55.5 g
- Dietary Fiber: 11.5 g
- Protein: 11.6 g
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