Vegan Keema (with Chickpeas)
- Number of Servings: 6
Ingredients
1 (15 oz.) can organic chickpeas, because organic is generally lower in sodium1 cup onion, chopped 2 cups No Salt Added, canned crushed tomatoes1 cup frozen organic green peas1 cup potato, diced 1/2 tsp each of ground cinnamon, turmeric, and ginger1 tbsp curry powder 1/4 tsp Morton Lite Salt 50% Less Sodium Than Table Salt 1 tsp black pepper, ground Olive Oil for sauteeingLemon slices to squeeze over finished dish before serving
Saute chickpeas and chopped onion until onion is browned.
Add tomatoes, peas, potatoes, and spices along with light salt and pepper to taste.
Bring to a simmer and cook for 25 minutes.
Add water if sauce becomes to thick, it should have the consistency of chili.
Serve over brown rice, quinoa, or whole wheat couscous.
Serving Size: Serves 6
Number of Servings: 6
Recipe submitted by SparkPeople user SUNNYCALIGIRL.
Add tomatoes, peas, potatoes, and spices along with light salt and pepper to taste.
Bring to a simmer and cook for 25 minutes.
Add water if sauce becomes to thick, it should have the consistency of chili.
Serve over brown rice, quinoa, or whole wheat couscous.
Serving Size: Serves 6
Number of Servings: 6
Recipe submitted by SparkPeople user SUNNYCALIGIRL.
Nutritional Info Amount Per Serving
- Calories: 201.5
- Total Fat: 2.8 g
- Cholesterol: 0.0 mg
- Sodium: 204.3 mg
- Total Carbs: 35.8 g
- Dietary Fiber: 9.4 g
- Protein: 9.3 g
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