Chickpea Vindaloo

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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 262.6
  • Total Fat: 5.2 g
  • Cholesterol: 1.4 mg
  • Sodium: 1,014.7 mg
  • Total Carbs: 46.1 g
  • Dietary Fiber: 8.9 g
  • Protein: 11.1 g

View full nutritional breakdown of Chickpea Vindaloo calories by ingredient
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Number of Servings: 5


    Onions 1 medium, thinly sliced
    Olive Oil, 1 tbsp
    Ginger Root, 3 tsp, minced
    Garlic, 3 cloves minced
    Cumin, ground 1 tsp
    Turmeric, ground, 1 tsp
    Cinnamon, one 1 inch stick
    Cardamom, 3 pods
    Mushrooms, canned, 2 cups
    Canned Tomatoes, 1 can
    Cider Vinegar, 4 tbsp
    Chickpeas (garbanzo beans), 2 cups
    *Potato 2 small, cubed
    Vegetable Broth, 2 cups
    Yogurt, plain, low fat, 0.5 container (4 oz)


Heat olive oil in a large pan. Cook thinly sliced onion for about 2 minutes over low heat. Stir in minced ginger and garlic. Add turmeric, cinnamon,cardamom, cook until onion is very tender.
Increase heat to high, add mushrooms and tomatoes. Simmer for a few minutes and then add the vinegar and bring to a boil.
Add the chickpeas, potatoes, 2 cups of vegetable stock and yogurt. Simmer until the liquid decreases and makes a thick sauce.
Season with salt and pepper. Cayenne pepper can be added with the other spices if you like things a bit spicy.

Number of Servings: 5

Recipe submitted by SparkPeople user JANEE12.

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