Chickpea curry
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 218.6
- Total Fat: 12.2 g
- Cholesterol: 0.0 mg
- Sodium: 1,081.8 mg
- Total Carbs: 26.0 g
- Dietary Fiber: 5.1 g
- Protein: 5.5 g
View full nutritional breakdown of Chickpea curry calories by ingredient
Introduction
You dont have to use as much spices as I did. You can make a lighter virsion of this using less spices and just have the curry by it self or with some side salad.Also you can add some more water to the curry if you intend to have it with rice.
You can cook this for more or less thn 30 min just remember the harder the chickpea is the faster you'll fill fuller. You dont have to use as much spices as I did. You can make a lighter virsion of this using less spices and just have the curry by it self or with some side salad.
Also you can add some more water to the curry if you intend to have it with rice.
You can cook this for more or less thn 30 min just remember the harder the chickpea is the faster you'll fill fuller.
Number of Servings: 6
Ingredients
-
4 tbsp oil
1 tsp Cumin
1 medium Chopped Onions
3 tsp Garam Masala
1 tsp Turmeric
2 tsp Salt
1 tspHot Chili Powder
1 tsp Ground Black pepper
2 tsp Crushed Garlic
2.5 Cup of Chickpea soaked over night
1 tbsp coriande leaves
Directions
Heat oil in a non stickfry pan, once heated, add 1 tsp Cumin and 1 medium Chopped Onions.
Once the onions are softened, add all the spices, adding the crushed garlic last as it tends to burn rather quickly.
Once the spices are mixed through your contentment the add the chickpea one cup at a time, mixing through as you add them. You may also like to add some water to it if it get too dry. (or if you intend to eat it with rice)
Cook for about 30-40 (or when the chickpeas are soft enough for you).
Once cooked through, take it off the heat and add the coriander leaves.
Number of Servings: 6
Recipe submitted by SparkPeople user ASH9562000.
Once the onions are softened, add all the spices, adding the crushed garlic last as it tends to burn rather quickly.
Once the spices are mixed through your contentment the add the chickpea one cup at a time, mixing through as you add them. You may also like to add some water to it if it get too dry. (or if you intend to eat it with rice)
Cook for about 30-40 (or when the chickpeas are soft enough for you).
Once cooked through, take it off the heat and add the coriander leaves.
Number of Servings: 6
Recipe submitted by SparkPeople user ASH9562000.