Easy Chickpea and Potato Curry

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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 210.4
  • Total Fat: 2.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 798.7 mg
  • Total Carbs: 41.0 g
  • Dietary Fiber: 8.0 g
  • Protein: 7.5 g

View full nutritional breakdown of Easy Chickpea and Potato Curry calories by ingredient
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4 Weight Watchers Points! 4 Weight Watchers Points!
Number of Servings: 5


    Chickpeas (garbanzo beans), 2 cup
    Kroger Peeled Crushed Tomatoes, 0.5 cup
    Ginger Root, 4 slices (1" dia)
    Garlic, 2 clove
    Jalapeno Peppers, 1 pepper
    Cilantro, raw, 8 tbsp
    *Coriander seed, 1 tbsp
    *Cumin seed, 1 tbsp
    Turmeric, ground, .5 tsp
    Pepper, red or cayenne, .5 tsp
    Salt, 1 tsp
    Olive Oil, 1 tsp
    Cinnamon, ground, 1 stick
    cardamom pods, 4
    Bay Leaf, 2
    Onions, raw, 1 cup, chopped
    *Potato, raw, 2 small (1-3/4" to 2-1/2" dia.)


Drain chickpeas and set aside. Put the tomatos, ginger, garlic, chilis, cilantro, coriander, cumin, turmeric, cayenne, 1tsp of salt and 5-6 T of water in a blender and blend until smooth. Pour oil into a side, lidded, medium pan and set over med high heat. When the oil is hot, put in the cinnamon, cadamom pods (whole), and bay leaves. Ten seconds later, add the onion and potatoes. Stire and fry for 6 mins, or until the onion is lightly browned. Ad the paste from the blender. Stire for a minute. Cover, reduce the heat to med. low and cook for 6-7 mins, lifting the lid now and then to stir. Add the chickpeas, the remaining salt and 1 cup of water. Stir and bring to a simmer. Cover, and cook gently on a low heat for 20 mins.

Number of Servings: 5

Recipe submitted by SparkPeople user UMMBNB.

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