Curried Chick Peas w/ onion
- Minutes to Prepare:
- Number of Servings: 3
Ingredients
- 10 oz can Spicy Tomato & Cardamom Curry Sauce (Roganjosh hot) plus one can full of water- 2 x 15.5 oz cans of Garbanzo Beans (chick peas)- medium yellow onion
Open and drain both cans of chick peas and dump them in the crock pot.
Chop the onion and stir it in with the chick peas.
Top it all with the Patak's curry sauce and one can-full of water.
Stir it all together, being sure to evenly cover the chick pea and onions with the sauce.
Cook on low in the crock pot for 8 hours.
Once cooked, you can mash up the chick peas to the desired consistency.
This dish is fantastic over some potato latkes (pancakes).
If you're in a hurry, you can put everything in a large covered microwaveable dish and microwave it about six minutes (longer if necessary). When I do that, I only use about 1/2 a can of water though - the crock pot requires a bit more liquid since it is cooking for so long.
Number of Servings: 3
Recipe submitted by SparkPeople user DPOULSEN21.
Chop the onion and stir it in with the chick peas.
Top it all with the Patak's curry sauce and one can-full of water.
Stir it all together, being sure to evenly cover the chick pea and onions with the sauce.
Cook on low in the crock pot for 8 hours.
Once cooked, you can mash up the chick peas to the desired consistency.
This dish is fantastic over some potato latkes (pancakes).
If you're in a hurry, you can put everything in a large covered microwaveable dish and microwave it about six minutes (longer if necessary). When I do that, I only use about 1/2 a can of water though - the crock pot requires a bit more liquid since it is cooking for so long.
Number of Servings: 3
Recipe submitted by SparkPeople user DPOULSEN21.
Nutritional Info Amount Per Serving
- Calories: 267.9
- Total Fat: 10.5 g
- Cholesterol: 0.0 mg
- Sodium: 823.7 mg
- Total Carbs: 32.1 g
- Dietary Fiber: 8.3 g
- Protein: 9.4 g
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