Curried Chick Peas
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 293.5
- Total Fat: 15.1 g
- Cholesterol: 0.0 mg
- Sodium: 1,179.8 mg
- Total Carbs: 35.9 g
- Dietary Fiber: 8.5 g
- Protein: 8.4 g
View full nutritional breakdown of Curried Chick Peas calories by ingredient
Introduction
Spicy vegan dish, high in fiber and protein. Spicy vegan dish, high in fiber and protein.Number of Servings: 4
Ingredients
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2 tablespoons vegetable oil
1 small onion, chopped
3 cloves of garlic, crushed/minced
1/2 cup water
1 tablespoon fresh ginger root, minced
1 tablespoon cumin
1 tablespoon coriander
2 teaspoons turmeric
1 teaspoon chili powder
1 bay leaf
19 oz. can of chick peas, drained and rinsed
28 oz. can of whole tomatoes, chopped
head of cauliflower, chopped and steamed until tender
1/2 cup light coconut milk
salt and pepper to taste
Directions
Saute onion until translucent in oil in a large saute pan.
Add garlic, ginger, and tomato and cook for 2-3 minutes.
Add water, spices, and bay leaf to the pan and mix well.
Add chick peas to pan. Bring it to a boil, then lower the heat and simmer for about 10 minutes.
Remove the bay leaf.
Add the cauliflower and light coconut milk and mix thoroughly.
Taste the chick peas and add salt and pepper to taste.
Serve over brown basamati rice. Makes four servings.
Number of Servings: 4
Recipe submitted by SparkPeople user BRAINIAC.
Add garlic, ginger, and tomato and cook for 2-3 minutes.
Add water, spices, and bay leaf to the pan and mix well.
Add chick peas to pan. Bring it to a boil, then lower the heat and simmer for about 10 minutes.
Remove the bay leaf.
Add the cauliflower and light coconut milk and mix thoroughly.
Taste the chick peas and add salt and pepper to taste.
Serve over brown basamati rice. Makes four servings.
Number of Servings: 4
Recipe submitted by SparkPeople user BRAINIAC.
Member Ratings For This Recipe
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KWANSKI
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HEATHER8WC
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