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Chickpea Curry

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Recipe

 

Yield

4 servings

Prep

10 min

Cook

20 min

Ready

30 min
Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
1 cup chickpeas (garbanzo beans)
cooked
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2 large onions
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2 each red chili peppers
dried
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¼ pound ginger
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3 each garlic cloves
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½ teaspoon dry mustard
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1 teaspoon cumin
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½ teaspoon turmeric
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¼ teaspoon cinnamon
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2 tablespoons vegetable oil
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1 x salt
to taste
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1 medium tomatoes
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Ingredients

Amount Measure Ingredient Features
237 ml chickpeas (garbanzo beans)
cooked
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2 large onions
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2 each red chili peppers
dried
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113.4 g ginger
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3 each garlic cloves
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2.5 ml dry mustard
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5 ml cumin
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2.5 ml turmeric
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1.3 ml cinnamon
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3E+1 ml vegetable oil
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1 x salt
to taste
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1 medium tomatoes
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Directions

Peel and cut onion.

Cut ginger into small pieces.

Put these ingredients, along with garlic cloves, mustard powder, and cumin powder in a blender.

Blend into a paste.

Cut tomato into small pieces.

Over a medium heat add oil to a pan.

Sauté the condiments.

When the spices become thick add cut tomato.

Stir and cook for 5 minutes.

Add cooked chickpeas.

Turn over contents of pan.

Add 2 tablespoons of water and salt.

Add cinnamon powder and turmeric powder.

Stir the pan.

Cook for 8 to 10 minutes.

Serve hot or warm.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 209g (7.4 oz)
Amount per Serving
Calories 20135% from fat
 % Daily Value *
Total Fat 8g 12%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 190mg 8%
Total Carbohydrate 10g 10%
Dietary Fiber 5g 21%
Sugars g
Protein 10g
Vitamin A 6% Vitamin C 26%
Calcium 6% Iron 10%
* based on a 2,000 calorie diet How is this calculated?
 

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