Chickpea Curry
- Number of Servings: 4
Ingredients
1T sunflower oil2 garlic cloves, crushed1t finely grated ginger root2T medium curry powder1x13 oz. can diced tomatos1t brown sugar2x13oz. cans chickpeas, rinsed and drainedsaltlow-fat yogurt, to drizzlechopped cilantro leaves
1. Heat oil in large skillet
2. Add garlic and ginger and stir-fry for 30 seconds.
3. Add curry powder. Stir and cook for 1 minute.
4. Add diced tomatos and brown sugar.
5. Bring mixture to a boil, cover, reduce heat and cook over medium heat for 10 - 12 minutes.
6. Stir in chickpeas and mix well.
7. Cook over medium heat for 3 - 4 minutes.
8. Season and remove from heat.
9. Drizzle with low-fat yogurt and chopped cilantro.
Number of Servings: 4
Recipe submitted by SparkPeople user SKAMENTZ.
2. Add garlic and ginger and stir-fry for 30 seconds.
3. Add curry powder. Stir and cook for 1 minute.
4. Add diced tomatos and brown sugar.
5. Bring mixture to a boil, cover, reduce heat and cook over medium heat for 10 - 12 minutes.
6. Stir in chickpeas and mix well.
7. Cook over medium heat for 3 - 4 minutes.
8. Season and remove from heat.
9. Drizzle with low-fat yogurt and chopped cilantro.
Number of Servings: 4
Recipe submitted by SparkPeople user SKAMENTZ.
Nutritional Info Amount Per Serving
- Calories: 195.3
- Total Fat: 5.5 g
- Cholesterol: 1.8 mg
- Sodium: 372.5 mg
- Total Carbs: 31.0 g
- Dietary Fiber: 6.7 g
- Protein: 7.4 g
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