Curried Chickpeas with Eggplant, Brown Rice and Broccoli

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 217.2
  • Total Fat: 2.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 293.6 mg
  • Total Carbs: 40.9 g
  • Dietary Fiber: 9.6 g
  • Protein: 7.6 g

View full nutritional breakdown of Curried Chickpeas with Eggplant, Brown Rice and Broccoli calories by ingredient
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Yummy, low-cal and easy to make!! Yummy, low-cal and easy to make!!
Number of Servings: 4


    1 small onion
    2 cloves garlic
    2 medium size carrots (7")
    1 large eggplant, cubed
    3 cups frozen broccoli florets
    1 cup cooked brown rice
    2 Tbsp. Trader Joe's Soyaki Teriyaki Sauce
    2 tsp-1 Tbsp. curry powder (depends on how strong you like it)
    non-stick cooking spray


Saute onion for 1-2 minutes in pan lightly coated with non-stick cooking spray. Add chopped carrots, cover (key to keeping in moisture) and cook 2 min, add cubed eggplant and garlic, stir and cover again. After a few minutes, stir again to mix in uncooked eggplant and add a very small amout of water (one Tbsp or so) to keep moist. Then add canned chickpeas, frozen broccoli, Soyaki teriyaki sauce, and curry powder. Cook a few minutes, then brown rice, stir and cook another minute or two. Remove from heat. Enjoy!

Serving Size: 4-1 1/2 cup servings

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