Chickpea Vindaloo

Name: Chickpea Vindaloo Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 5
Ingredients: Onions 1 medium thinly sliced; Olive Oil 1 tbsp; Ginger Root 3 tsp minced; Garlic 3 cloves minced; Cumin ground 1 tsp; Turmeric ground 1 tsp; Cinnamon one 1 inch stick; Cardamom 3 pods; Mushrooms canned 2 cups; Canned Tomatoes 1 can; Cider Vinegar 4 tbsp; Chickpeas (garbanzo beans) 2 cups; *Potato 2 small cubed; Vegetable Broth 2 cups; Yogurt plain low fat 0.5 container (4 oz)

Minutes to Prepare: 20
Minutes to Cook: 40

Number of Servings: 5

Ingredients

Onions 1 medium, thinly sliced Olive Oil, 1 tbsp Ginger Root, 3 tsp, mincedGarlic, 3 cloves mincedCumin, ground 1 tsp Turmeric, ground, 1 tsp Cinnamon, one 1 inch stickCardamom, 3 podsMushrooms, canned, 2 cupsCanned Tomatoes, 1 can Cider Vinegar, 4 tbsp Chickpeas (garbanzo beans), 2 cups*Potato 2 small, cubedVegetable Broth, 2 cupsYogurt, plain, low fat, 0.5 container (4 oz)

Directions

Heat olive oil in a large pan. Cook thinly sliced onion for about 2 minutes over low heat. Stir in minced ginger and garlic. Add turmeric, cinnamon,cardamom, cook until onion is very tender.
Increase heat to high, add mushrooms and tomatoes. Simmer for a few minutes and then add the vinegar and bring to a boil.
Add the chickpeas, potatoes, 2 cups of vegetable stock and yogurt. Simmer until the liquid decreases and makes a thick sauce.
Season with salt and pepper. Cayenne pepper can be added with the other spices if you like things a bit spicy.

Number of Servings: 5

Recipe submitted by SparkPeople user JANEE12.

Servings Per Recipe: 5

Nutritional Info Amount Per Serving