Curried Chick Peas
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- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Directions
2 tablespoons vegetable oil1 small onion, chopped3 cloves of garlic, crushed/minced1/2 cup water1 tablespoon fresh ginger root, minced1 tablespoon cumin1 tablespoon coriander 2 teaspoons turmeric1 teaspoon chili powder1 bay leaf19 oz. can of chick peas, drained and rinsed28 oz. can of whole tomatoes, choppedhead of cauliflower, chopped and steamed until tender1/2 cup light coconut milksalt and pepper to taste
Saute onion until translucent in oil in a large saute pan.
Add garlic, ginger, and tomato and cook for 2-3 minutes.
Add water, spices, and bay leaf to the pan and mix well.
Add chick peas to pan. Bring it to a boil, then lower the heat and simmer for about 10 minutes.
Remove the bay leaf.
Add the cauliflower and light coconut milk and mix thoroughly.
Taste the chick peas and add salt and pepper to taste.
Serve over brown basamati rice. Makes four servings.
Number of Servings: 4
Recipe submitted by SparkPeople user BRAINIAC.
Add garlic, ginger, and tomato and cook for 2-3 minutes.
Add water, spices, and bay leaf to the pan and mix well.
Add chick peas to pan. Bring it to a boil, then lower the heat and simmer for about 10 minutes.
Remove the bay leaf.
Add the cauliflower and light coconut milk and mix thoroughly.
Taste the chick peas and add salt and pepper to taste.
Serve over brown basamati rice. Makes four servings.
Number of Servings: 4
Recipe submitted by SparkPeople user BRAINIAC.
Nutritional Info Amount Per Serving
- Calories: 293.5
- Total Fat: 15.1 g
- Cholesterol: 0.0 mg
- Sodium: 1,179.8 mg
- Total Carbs: 35.9 g
- Dietary Fiber: 8.5 g
- Protein: 8.4 g
Member Reviews
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THINKAHEAD
This was a nice recipe, however the soduim reported seem extremely too high per serving. I did use dry beans to reduce the soduim as I normally do, but I don't believe canned chick peas would put the sodium up that high. I may even dry peas and spinanch next time. Thank you for the recipe! - 1/15/11