Chick Pea and Tomato Curry

3.7 of 5 (3)
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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 385.0
  • Total Fat: 3.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 1,365.0 mg
  • Total Carbs: 66.5 g
  • Dietary Fiber: 21.0 g
  • Protein: 21.0 g

View full nutritional breakdown of Chick Pea and Tomato Curry calories by ingredient
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Number of Servings: 1


    1/2 Tbsp Olive oil
    1/4 cup Onion, chopped
    1 1/2 cloves Garlic, minced
    1/2 tbsp Ginger, minced
    1/2 tbsp Curry powder
    1 (15 oz) cans Chickpeas, drained and rinsed
    1 (14.5 oz) cans Diced tomatoes, undrained
    1/4 cup Cilantro, minced
    1/2 tbsp Lemon juice
    1/4 tsp Kosher salt


In 3-quart saucepan, heat oil over medium heat. Cook onion, garlic, gingerroot and curry powder in oil about 2 minutes, stirring frequently, until onions are tender.

Stir in chick peas and tomatoes. Heat to boiling. Reduce heat; simmer uncovered 15 minutes, stirring occasionally. Stir in cilantro, lemon juice and salt.

Serve over rice; top each serving with yogurt.
Recipe By: Muir Glen website
Serving Size: 3

Number of Servings: 1

Recipe submitted by SparkPeople user CERA82V.

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Member Ratings For This Recipe

  • yummy - 11/23/19

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  • Good
    Good recipe, I added eggplant as well. - 5/12/17

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  • Very Good
    A clear favourite, is a regular addition to my table - 8/15/09

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  • Very Good
    I've made this more than once and really enjoy it. Very easy to make and few ingredients. I add a bit more curry, garlic and ginger and it's extremely filling and tasty. For one, it's a HUGE serving. I prefer to get 3 smaller meals from it. - 6/14/08

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