Sweet and Spicy Chickpea Curry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 large onion, diced in 1/2" pieces1 large red bell pepper, diced in 1/2" pieces1 T oil1 15-16 oz can fire-roasted tomatoes (regular are fine)1 C cooked chickpeas, rinsed1/4 C honey, to taste2 T curry powder, to taste1 T yellow mustard1 t garam masala2 C cooked quinoaOptional toppings (not included in nutritional info)peaschopped cilantrotoasted cashews
Saute onions and red peppers in oil (or vegetable broth) until slightly softened and fragrant.
Pulse the fire-roasted tomatoes in a small blender, until they are just slightly chunky. Add to the sauteed vegetables.
Stir in the chickpeas, honey, mustard and curry. Add the curry 1 teaspoon at a time until it reaches your taste (I like it spicy!).
Simmer for 10 minutes, then add garam masala. Simmer for 2 minutes more.
Pour mixture over prepared quinoa.
Serve as is, or top with green peas, toasted cashews and/or chopped cilantro.
Serving Size: 4 generous servings
Number of Servings: 4
Recipe submitted by SparkPeople user BLUE_KARMA.
Pulse the fire-roasted tomatoes in a small blender, until they are just slightly chunky. Add to the sauteed vegetables.
Stir in the chickpeas, honey, mustard and curry. Add the curry 1 teaspoon at a time until it reaches your taste (I like it spicy!).
Simmer for 10 minutes, then add garam masala. Simmer for 2 minutes more.
Pour mixture over prepared quinoa.
Serve as is, or top with green peas, toasted cashews and/or chopped cilantro.
Serving Size: 4 generous servings
Number of Servings: 4
Recipe submitted by SparkPeople user BLUE_KARMA.
Nutritional Info Amount Per Serving
- Calories: 397.2
- Total Fat: 7.8 g
- Cholesterol: 0.0 mg
- Sodium: 380.4 mg
- Total Carbs: 74.7 g
- Dietary Fiber: 9.4 g
- Protein: 11.3 g