Coconut Milk Curry Chickpeas

Coconut Milk Curry Chickpeas
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 174.3
  • Total Fat: 6.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 479.2 mg
  • Total Carbs: 21.8 g
  • Dietary Fiber: 6.0 g
  • Protein: 5.9 g

View full nutritional breakdown of Coconut Milk Curry Chickpeas calories by ingredient
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Introduction

Adjust pepper level for your taste. Works wonderfully with chickpeas or kidney beans. Recipe is calculated with chickpeas. Adjust pepper level for your taste. Works wonderfully with chickpeas or kidney beans. Recipe is calculated with chickpeas.
Number of Servings: 4

Ingredients

    1 can Garbanzo Beans
    1 can Diced Tomatoes
    1 cup Coconut Milk
    3 cloves chopped Garlic
    1 tbsp Extra Virgin Olive Oil
    1 tsp Turmeric, ground
    1 tsp Oregano, ground
    2 tsp Curry powder
    2 tsp Garam Masala
    .5 tsp Pepper, red or cayenne

Tips

If you substitute kidney for chickpeas the macros are: 177 calories/25 carbs/5 fat/8 protein (4 servings)


Directions

Saute onions and garlic in oil. Add spices and cook about 1 minute. Keep stirring, do not let it burn. Add tomatoes, mix well. Add beans and stir until beans are coated well. Add coconut milk and cilantro. Cover and cook for 10 minutes.

Garnish with cilantro sprigs, or a dollop of sour cream or yogurt.

Serving Size: 4

Number of Servings: 4

Recipe submitted by SparkPeople user TUKARAMA.

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