Chickpea Curry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 cup Coconut milk (light) 3 cup Spinach, fresh 2.5 cup Chickpeas (garbanzo beans) cooked1 cup, sliced Zucchini 1 cup, chopped Onions, raw 1 cup, chopped Green Peppers (bell peppers) 3 1tsp Canola Oil 2 tbsp Curry powder 2 teaspoon Soup, bouillon cubes and granules, low sodium, dry 1 cup (8 fl oz) Water, tap
Saute onion, peppers and zucchini until tender in 1 tsp oil
In separate pan, Fry curry powder in 2tsp oil, until fragrant (do not burn)
Add coconut milk and bouillon cubes and let simmer.
Add 2 cups cooked chickpeas.
Mash 1/2 cup chickpeas to help sauce thicken.
Combine all the ingredients at this point and allow them to simmer for 20 mins on low, stirring occasionally.
Serving Size: Makes 4 1/2 cups
Number of Servings: 4.5
Recipe submitted by SparkPeople user JETPET.
Serving Size: Makes 4 1/2 cups
Number of Servings: 4.5
Recipe submitted by SparkPeople user JETPET.
Nutritional Info Amount Per Serving
- Calories: 299.5
- Total Fat: 11.9 g
- Cholesterol: 0.0 mg
- Sodium: 479.0 mg
- Total Carbs: 41.4 g
- Dietary Fiber: 8.8 g
- Protein: 9.8 g
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