Chickpea Curry
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 199.5
- Total Fat: 3.5 g
- Cholesterol: 0.0 mg
- Sodium: 168.5 mg
- Total Carbs: 30.2 g
- Dietary Fiber: 7.9 g
- Protein: 6.6 g
View full nutritional breakdown of Chickpea Curry calories by ingredient
Introduction
Even my carnivorous teenagers love this warming comfort food on a cold winter's day with crusty bread, or brown rice. Even my carnivorous teenagers love this warming comfort food on a cold winter's day with crusty bread, or brown rice.Number of Servings: 6
Ingredients
-
1 cup chickpeas (garbanzo beans), cooked
1 cup sweet potato cubed
1 cup carrots diced
1 cup celery, diced
1 cup chopped onions
1 cup red lentils
1 cup fresh or canned tomato diced
1 tbsp curry powder
50 gr cornflour
3 cloves garlic
1 tbsp ginger
1 tsp cinnamon
1 tbsp oil
salt and pepper to taste
squeeze of lemon juice
Directions
Saute the onions in a few drops of oil, or dry fry, until soft, adding the ginger, curry powder, cinnamon and garlic. Do not burn. Add the vegetables and lentils and 1-2 cups hot water to cover vegetables. Simmer until the vegetables are tender, and the lentils have gone mushy. Add more water as required. Add the chickpeas and heat through. Thicken with cornflour mixed to a paste with a little cold water, and boil until thickened. Add salt and pepper to taste. A squeeze of lemon juice brings out the flavour. The brave can add a chopped chill.
You could add potato in place of the sweet potato, and any other veggies that you fancy. Great with eggplant too!
Number of Servings: 6
Recipe submitted by SparkPeople user SKINNITA.
You could add potato in place of the sweet potato, and any other veggies that you fancy. Great with eggplant too!
Number of Servings: 6
Recipe submitted by SparkPeople user SKINNITA.
