Chickpea Curry Bowl W/Rice
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
2 1tsp Olive Oil .5 large Onions, raw 5 clove Garlic 1 slices (1" dia) Ginger Root 1 pepper Jalapeno Peppers 1.25 tbsp Cumin and Corriander seeds powder (by FANORONHA_14) .5 tsp Garam Masala (by BIGGIRL2082010) .5 tsp Turmeric, ground .5 tsp Pepper, red or cayenne .25 tsp Cinnamon, ground 2 large whole (3" dia) Red Ripe Tomatoes 1 fl oz Lemon Juice 1.5 cup Chickpeas (garbanzo beans) 300 gram(s) Hannaford Eastern Russet Premium Potatoes, (med potato) 2.33 serving Indian, Aromatic Basmati Rice, aprox 3/4 cup
Heat oil in a saucepan over medium heat. Add chopped onion, garlic, ginger, chili and pinch of salt and cook until golden ( 5 to 6 minutes.). I usually dump them in a food processor and pulse to make finely chopped mix. Saves all the chopping time.
Add the spices and mix in. Cook the mixture for a 1-2 minutes until the spices get fragrant.
Add tomatoes, lime and splash of water and cook until the tomatoes are saucy. (use more or less tomatoes to preference). Mash the larger pieces. 4 to 5 minutes.
Add the cilantro, chickpeas, water, salt and pepper and mix in. Cover and cook for 15 minutes or more or until the chickpeas pick up some flavor. Taste and adjust salt, heat, tang (lime). Simmer uncovered for a few minutes if needed. Serve with a garnish of chopped onion, cayenne and a good dash of fresh lime or lemon juice. With cumin scented rice from my book with a side of spiced potatoes or roasted veggies of choice,
Spiced potatoes:
Add all the ingredients to a skillet over medium heat and mix well. (Add a tsp of oil if needed). Add a 1/4 cup or more water and mix in. Cover and cook for 12 minutes. Toss, add more water if needed. Reduce heat to medium-low, cover and cook until the potatoes are tender to preference. 5 minutes. You can also fold in some spinach of greens in the last 2 minutes. Taste and adjust salt and spices.
Serving Size: 5
Number of Servings: 5
Recipe submitted by SparkPeople user CHOPOLA.
Add the spices and mix in. Cook the mixture for a 1-2 minutes until the spices get fragrant.
Add tomatoes, lime and splash of water and cook until the tomatoes are saucy. (use more or less tomatoes to preference). Mash the larger pieces. 4 to 5 minutes.
Add the cilantro, chickpeas, water, salt and pepper and mix in. Cover and cook for 15 minutes or more or until the chickpeas pick up some flavor. Taste and adjust salt, heat, tang (lime). Simmer uncovered for a few minutes if needed. Serve with a garnish of chopped onion, cayenne and a good dash of fresh lime or lemon juice. With cumin scented rice from my book with a side of spiced potatoes or roasted veggies of choice,
Spiced potatoes:
Add all the ingredients to a skillet over medium heat and mix well. (Add a tsp of oil if needed). Add a 1/4 cup or more water and mix in. Cover and cook for 12 minutes. Toss, add more water if needed. Reduce heat to medium-low, cover and cook until the potatoes are tender to preference. 5 minutes. You can also fold in some spinach of greens in the last 2 minutes. Taste and adjust salt and spices.
Serving Size: 5
Number of Servings: 5
Recipe submitted by SparkPeople user CHOPOLA.
Nutritional Info Amount Per Serving
- Calories: 246.5
- Total Fat: 3.0 g
- Cholesterol: 0.0 mg
- Sodium: 223.3 mg
- Total Carbs: 50.0 g
- Dietary Fiber: 5.4 g
- Protein: 7.3 g
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