Chickpeas and Lentil curry

Name: Chickpeas and Lentil curry Recipe
Yield: 1
Ingredients: Chickpeas (garbanzo beans) 1 cup rinsed; Chicken Broth .25 cup (8 fl oz); *Lentils - Soaked - 1/4 cup lentils to 3/4 cup water 1 cup (remove); .5 stalk *Celery - thinly sliced; .33 TBS Roasted Red Pepper Oil; *Peanut Oil .5 tbsp; Crushed red pepper curry powder rosemary to taste

Number of Servings: 1

Ingredients

Chickpeas (garbanzo beans), 1 cup rinsed Chicken Broth, .25 cup (8 fl oz) *Lentils - Soaked - 1/4 cup lentils to 3/4 cup water, 1 cup (remove) .5 stalk *Celery - thinly sliced .33 TBS Roasted Red Pepper Oil, *Peanut Oil, .5 tbsp Crushed red pepper, curry powder, rosemary to taste

Directions

Cook lentils and celery in chicken broth along with rosemary. Approx.20mins. Meanwhile, in separate frying pan, heat peanut oil 'toast chickpeas. Add roasted peppers and remaining seasoning. Crush 13 of chickpeas and mix in cooked lentils. Add chopped tomato and serve

Serving Size: 1

Number of Servings: 1

Recipe submitted by SparkPeople user BABIESTEPS.

Servings Per Recipe: 1

Nutritional Info Amount Per Serving

Calories: 468.9
Total Fat: 14.2 g
Cholesterol: 1.2 mg
Sodium: 964.4 mg
Total Carbs: 75.9 g
Dietary Fiber: 21.6 g
Protein: 22.1 g

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