North Indian curried chickpeas

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 160.1
  • Total Fat: 2.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 744.8 mg
  • Total Carbs: 27.5 g
  • Dietary Fiber: 6.8 g
  • Protein: 8.8 g

View full nutritional breakdown of North Indian curried chickpeas calories by ingredient
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Number of Servings: 4


    Eggplant, cubed fresh , 10 oz
    Tomatoes, canned stewed, 1 - 14.5 oz can
    Onions, raw, 1/4 cup, chopped
    Spinach, fresh, 4 cups
    Spices to taste: cumin (about 1 t), cloves (about 2 whole), nutmeg (a few grates), corriander, caramom, red pepper flakes, turmeric (about 1/4 t each)
    Water (about 2 cups, add more if longer simmer times)
    Beans, garbanzo, canned, 1- 15.5 oz can
    Greek yogurt, nonfat 1 cup


Add all ingredients except chickpeas and yogurt to a medium-sized saucepan; simmer until reduced to a creamy sauce. Use a pastry cutter to mash eggplant and tomato bits if desired. Some strands of spinach will remain. Add chickpeas and simmer until warmed. Serve garnished with 1/4 cup of non-fat Greek yogurt.

Serving Size: Makes four servings about

Number of Servings: 4

Recipe submitted by SparkPeople user SEAJESS.

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