Curry chickpeas & Chicken

Be the first to
rate this recipe!
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 435.6
  • Total Fat: 3.8 g
  • Cholesterol: 65.7 mg
  • Sodium: 990.5 mg
  • Total Carbs: 59.1 g
  • Dietary Fiber: 18.2 g
  • Protein: 43.4 g

View full nutritional breakdown of Curry chickpeas & Chicken calories by ingredient
Report Inappropriate Recipe

Submitted by:


Slow Carb friendly curry style dish Slow Carb friendly curry style dish
Number of Servings: 4


    1 lb. chicken breast, sliced into small strips
    2 chile peppers, chopped (I used jalapenos)
    1 medium onion, diced
    1 can of chickpeas, drained and rinsed
    1 can pinto or kidney beans, drained and rinsed
    2 tblsp. tomato paste
    2 cloves of garlic, minced.
    1 package of frozen broccoli florets
    pinch of cumin
    pinch of cayenne
    pinch of tumeric
    pinch of garam masala
    salt & pepper to taste


In a large skillet, heat olive or peanut oil over medium heat, then add the onion, chiles, cumin, cayenne, tumeric, garam masala, and garlic.

Combine and saute until the onion is translucent and the chiles / spices are fragrant, then add the tomato paste and cook until heated through and some oil begins to separate.

Add chicken strips and mix well, then brown until cooked. (Add water or chicken stock if the mix begins to stick)

Add the chickpeas, broccoli, and beans and ~1/2 c. water or chicken stock, cover, and cook for 6-8 minutes. Salt and pepper to taste, mix well, and serve!

Serving Size: Makes 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user BZARCHER.

Rate This Recipe

Close email sign up
Our best recipes, delivered Join the millions of people already subscribed Get daily, hand-picked and delicious recipes in your inbox each day. We will never sell, rent or redistribute your email address.

Magic Link Sent!

A magic link was sent to Click on that link to login. The link is only good for 24 hours.