Chickpea Curry
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 177.3
- Total Fat: 5.0 g
- Cholesterol: 0.0 mg
- Sodium: 568.4 mg
- Total Carbs: 29.0 g
- Dietary Fiber: 6.2 g
- Protein: 5.9 g
View full nutritional breakdown of Chickpea Curry calories by ingredient
Submitted by: WYLDFLOWERS
Introduction
Fiber, Protein, and Filling...We have this one a lot, good with rice. Fiber, Protein, and Filling...We have this one a lot, good with rice.Number of Servings: 4
Ingredients
-
1 Tablespoon Olive Oil
1 15oz. Can Chickpeas drained and rinsed
1 Large Onion chopped
1 1/2 Teaspoons Ginger Powder
1 Teaspoon Cumin
1/2 Teaspoon Salt
1/8 Teaspoon Black Pepper
5 Cloves Garlic, minced
5 Teaspoons Curry Powder (a bit hot - I use McCormick)
1 Large Tomato Chopped
Good Pinch of Cinnamon
Pinch of Oregano
2/3 Cup Water
Directions
1. Heat oil in pan, add onion and cook until clear.
2. Add garlic, cook for 1 min. Add ginger and curry, stir to mix and cook 1/2 min. Remove pan from heat.
3. Add chickpeas, salt, pepper, cumin, cinnamon, water, stir to mix.
4. Return pan to heat, add tomato and oregano, stir to mix and cook for 2 min.
5. Cover pan and simmer until tomatoes are cooked down. Stirring to prevent sticking.
6. After tomatoes are cooked, remove lid and continue cooking to remove excess liquid if desired, or until desired thickness.
Number of Servings: 4
Recipe submitted by SparkPeople user WYLDFLOWERS.
2. Add garlic, cook for 1 min. Add ginger and curry, stir to mix and cook 1/2 min. Remove pan from heat.
3. Add chickpeas, salt, pepper, cumin, cinnamon, water, stir to mix.
4. Return pan to heat, add tomato and oregano, stir to mix and cook for 2 min.
5. Cover pan and simmer until tomatoes are cooked down. Stirring to prevent sticking.
6. After tomatoes are cooked, remove lid and continue cooking to remove excess liquid if desired, or until desired thickness.
Number of Servings: 4
Recipe submitted by SparkPeople user WYLDFLOWERS.
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