Chickpea Curry

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Chickpea Curry

4.2 of 5 (71)
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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
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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.

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Member Ratings For This Recipe


  • Incredible!
    5 of 5 people found this review helpful
    Awesome! Substituted a can of diced tomatoes with Jalapenos. Served over rice. Spices kept the same, awesome! Will be making this again! - 3/2/09

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  • Incredible!
    3 of 3 people found this review helpful
    This was fabulous! I added some mushrooms and used a mild curry powder. Will make this again. - 5/30/11

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  • Incredible!
    2 of 2 people found this review helpful
    I tried this last night and I love it!
    Only thing, I'm going to either omit the salt or put less, found it a bit too salty, but that's a matter of personal preference!
    All in all, a great recipe! - 8/25/09

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  • Incredible!
    2 of 2 people found this review helpful
    The only thing I did different was that I blended it up well. I used 2 C of it in my soup as a thickner and it was VERY GOOD! - 6/5/09

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  • Incredible!
    2 of 3 people found this review helpful
    This is AMAZING. So good, so filling, so tasty and I was more than happy to eat the leftovers for days! I have it over couscous. YUM! oh, and I use canned tomatoes with chilis. - 5/29/09

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