Chickpea Curry

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 179.1
  • Total Fat: 6.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 214.3 mg
  • Total Carbs: 26.0 g
  • Dietary Fiber: 5.8 g
  • Protein: 6.2 g

View full nutritional breakdown of Chickpea Curry calories by ingredient


Introduction

This is a modification of a recipe from the blog, Hooked on Heat (http://hookedonheat.blogspot.com/2005/09/
chickpea-curry.html). This Chickpea curry is really easy to make as long as you have all the spices on hand and, if you are missing one or two spices, small modifications won't generally ruin the dish...It is DELICIOUS! I plan to make this in my slow-cooker often in graduate school. Served with flat bread (or brown rice), it is filling, satisfying, and nutritious (lots of potassium and protein, among other things)... :-) This is a modification of a recipe from the blog, Hooked on Heat (http://hookedonheat.blogspot.com/2005/09/
chickpea-curry.html). This Chickpea curry is really easy to make as long as you have all the spices on hand and, if you are missing one or two spices, small modifications won't generally ruin the dish...It is DELICIOUS! I plan to make this in my slow-cooker often in graduate school. Served with flat bread (or brown rice), it is filling, satisfying, and nutritious (lots of potassium and protein, among other things)... :-)
Number of Servings: 12

Ingredients

    * Extra Virgin Olive Oil, 4 tbsp
    * Ginger, ground, 1.5 tsp
    * Chili powder, 2 tsp
    * Coriander leaf, dried, 2 tsp
    * Cumin seed, 2 tsp
    * Turmeric, ground, 2 tsp
    * Onions, raw, 1 cup, chopped
    * Chick Peas, Drained and Rinsed, ~4 cup (2 regular cans)
    * Crushed Tomatoes with No Salt, 2 cups (I buy the cans)
    * Potato, chopped, 2 medium (2-1/4" to 3-1/4" dia.)
    * Distilled Water, 3/4 cup
    * Salt, 1 tsp or to taste (you may not need this much)
    * Red Wine Vinegar, 2 tbsp
    * Green Chilies, optional

Directions

Saute the spices in the olive oil for 2-3 minutes, then add the onions and saute over medium-low heat until onions are soft. Add chickpeas and saute until peas start to make popping noise (or before onions brown/burn). Add the 2 cups of crushed tomatoes, the potatoes, water, salt, and red wine vinegar (Cider vinegar would make a good substitute and is what I used for the nutritional analysis). Let mixture bubble over medium heat, stirring frequently so the spices do not burn on the bottom, until the potatoes are tender. Stir once more, pour into casserole dish and serve piping hot with flat bread, Basmati or Jasmine rice, or any other delicious complementing dishes you might think of. :-)

I would estimate that this recipe makes about 12 x 1/2 cup servings but it might be more than that...I didn't measure. Suffice it to say that the 5 of us had our fill (at least 2 servings each) and there are still leftovers for lunch tomorrow...

Alternative Cooking Method: This can be made in the slow cooker by browning the onions and chickpeas with the spices before adding these and the other ingredients (other vegetables first, then chickpeas and potatoes towards the top) and then cooking everything on simmer (180 degrees) for 4 hours or until the potatoes and chickpeas are tender.

I hope you really enjoy this recipe!

Number of Servings: 12

Recipe submitted by SparkPeople user YINYANGWRITER.