Chickpea and Kidney Bean Curry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
Onions, raw, 1 large Garlic, 3 clovesCarrots, raw, 2 large (7-1/4" to 8-1/2" long) Potato, raw, 2 large (7-1/4" to 8-1/2" long) Sweet potato, 1 sweetpotato, 5" long Ginger Root, 20 grams Chickpeas (garbanzo beans), 2 cups, cannedBeans, red kidney, 415 grams, cannedChicken Broth, 2 cup (8 fl oz), reduced saltCanned Tomatoes, 1 can Ground Cinnamon, 1tspGround Corriandar, 1tspGround Cumin, 0.5 tspCurry Powder, 1 tbspRed Wine, 100 mL
1. Chop all the vegetables except the onion and garlic into cubes.
2. Chop the onion into half rings and dice the garlic finely.
3. Open chickpea tin and drain them.
4. Sweat onion, garlic and ginger in a little olive oil in a big pot until onion is soft.
5. Add all the chopped vegetables, spices, chickpeas, kidney beans, wine, and stock to the pot.
6. Stir carefully and put the lid on the pot.
7. Leave to cook on a low temperature for 90 minutes stirring occasionally.
8. Serve with rice.
Serving Size: makes 8 1-cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user ADOANTHRO.
2. Chop the onion into half rings and dice the garlic finely.
3. Open chickpea tin and drain them.
4. Sweat onion, garlic and ginger in a little olive oil in a big pot until onion is soft.
5. Add all the chopped vegetables, spices, chickpeas, kidney beans, wine, and stock to the pot.
6. Stir carefully and put the lid on the pot.
7. Leave to cook on a low temperature for 90 minutes stirring occasionally.
8. Serve with rice.
Serving Size: makes 8 1-cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user ADOANTHRO.
Nutritional Info Amount Per Serving
- Calories: 138.9
- Total Fat: 1.0 g
- Cholesterol: 1.0 mg
- Sodium: 524.3 mg
- Total Carbs: 26.3 g
- Dietary Fiber: 6.5 g
- Protein: 5.7 g
Member Reviews