Chickpea Curry
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 177.3
- Total Fat: 5.0 g
- Cholesterol: 0.0 mg
- Sodium: 568.4 mg
- Total Carbs: 29.0 g
- Dietary Fiber: 6.2 g
- Protein: 5.9 g
View full nutritional breakdown of Chickpea Curry calories by ingredient
Introduction
Fiber, Protein, and Filling...We have this one a lot, good with rice. Fiber, Protein, and Filling...We have this one a lot, good with rice.Number of Servings: 4
Ingredients
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1 Tablespoon Olive Oil
1 15oz. Can Chickpeas drained and rinsed
1 Large Onion chopped
1 1/2 Teaspoons Ginger Powder
1 Teaspoon Cumin
1/2 Teaspoon Salt
1/8 Teaspoon Black Pepper
5 Cloves Garlic, minced
5 Teaspoons Curry Powder (a bit hot - I use McCormick)
1 Large Tomato Chopped
Good Pinch of Cinnamon
Pinch of Oregano
2/3 Cup Water
Directions
1. Heat oil in pan, add onion and cook until clear.
2. Add garlic, cook for 1 min. Add ginger and curry, stir to mix and cook 1/2 min. Remove pan from heat.
3. Add chickpeas, salt, pepper, cumin, cinnamon, water, stir to mix.
4. Return pan to heat, add tomato and oregano, stir to mix and cook for 2 min.
5. Cover pan and simmer until tomatoes are cooked down. Stirring to prevent sticking.
6. After tomatoes are cooked, remove lid and continue cooking to remove excess liquid if desired, or until desired thickness.
Number of Servings: 4
Recipe submitted by SparkPeople user WYLDFLOWERS.
2. Add garlic, cook for 1 min. Add ginger and curry, stir to mix and cook 1/2 min. Remove pan from heat.
3. Add chickpeas, salt, pepper, cumin, cinnamon, water, stir to mix.
4. Return pan to heat, add tomato and oregano, stir to mix and cook for 2 min.
5. Cover pan and simmer until tomatoes are cooked down. Stirring to prevent sticking.
6. After tomatoes are cooked, remove lid and continue cooking to remove excess liquid if desired, or until desired thickness.
Number of Servings: 4
Recipe submitted by SparkPeople user WYLDFLOWERS.
Member Ratings For This Recipe
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AKA639
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SNOWMAIDEN
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KRYSTALCLARKE18
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DDT1970
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BAREFOOT-LISA
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2DAY_NOT2MORROW
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KASHMIR
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MSDIBS
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GARRISON5
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STRONG_SARAH
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CASTASPERSIONS
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CHELSONAMISH
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SONICB
So good! I doubled the recipe, used only 1 T of olive oil , added 1.5 cups frozen turnip greens to boost the nutrition. Reserved the liquid from one can of chickpeas, used a can of no salt added diced tomatoes. Cut down on amount of water added, used 1/2 t kosher salt, 2 T tomato paste. Yum! - 10/19/09
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LILLYCHKA
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QUEENKIRI
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BRONSKI
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AZMOMXTWO
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CARMENDRAZEK
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NASFKAB
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JJAQUES41
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AGATHA811
My vegetarian son absolutely loved this dish. It really does taste good. A little too hot for me. If I were doing it for myself I would probably use 1 tsp. curry powder. I used 4 for my son. Not too difficult, just need to get your spices organized before beginning the steps. I served it over rice. - 11/8/18
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SERIOUSLY22
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FISHPORT
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NOMIE322
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HAZEL422
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REBECCAANN08
I liked it, but I wasn't ecstatic about it. I agree with everyone who said diced tomatoes would be better. That, or maybe two tomatoes and a little more water. I thought the curry tasted good but was a little...powdery...for my tastes. Still good though. Will make again with a few adjustments! - 8/3/10
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CD4362475
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MERALO
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KALI1974
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AFROLISHOUS65
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PASSIONFRUITFOX
Nice attempt at a healthy dish, but to be honest this was kind of bland and keep in mind the 177 calories is for the curry alone and does not include the rice/fish or whatever you put the curry over. I feel like it needed some more flavor, but that could just be the sodium lover in me speaking out. - 1/7/10
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CEMCC23
One of the best curries I've tried. During cooking I found I didn't actually have a can of garbanzo beans on hand. So I thawed out some frozen shrimp instead. This is a great base for any lean protein, other beans like lentils, or mixed veggies! I served it with fat free Greek yogurt and quinoa. - 11/3/09
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STLSKYE
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TONIABLAKE
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WYOFRED
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*PBJMOMMY*
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HARIMONI
