Chickpea Curry with Vegetables
Nutritional Info
- Servings Per Recipe: 3
- Amount Per Serving
- Calories: 187.2
- Total Fat: 5.7 g
- Cholesterol: 0.0 mg
- Sodium: 339.1 mg
- Total Carbs: 27.5 g
- Dietary Fiber: 5.9 g
- Protein: 8.4 g
View full nutritional breakdown of Chickpea Curry with Vegetables calories by ingredient
Introduction
made with soymilk made with soymilkNumber of Servings: 3
Ingredients
-
8th continent soymilk 8oz
1/2 c Zucchini sliced
1tbso extra virgin olive oil
1 small onion
portabella mushrooms
5 medium asparagus spears
1 can chickpeas rinsed
Seasonings: Tumeric,Curry Powder,Salt,Cumin,Cinnamon,ground coriander,garlic powder,onion powder. *Note I did not measure these out, I eyeballed it, sorry. Start with a little then adjust to taste.
Directions
makes 3.5 servings
Lightly saute the veggies in olive oil, until lightly browned and onions are almost carmelized. Add rinsed chickpeas and soymilk, then finish with the seasonings.
Number of Servings: 3.5
Recipe submitted by SparkPeople user FITTVEGAN.
Lightly saute the veggies in olive oil, until lightly browned and onions are almost carmelized. Add rinsed chickpeas and soymilk, then finish with the seasonings.
Number of Servings: 3.5
Recipe submitted by SparkPeople user FITTVEGAN.