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Curried Chickpeas with Veggies

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Recipe

 

Yield

4 servings

Prep

15 min

Cook

10 min

Ready

30 min
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Sodium

Ingredients

Amount Measure Ingredient Features
3 ounces turnip
sliced 1/4 inch thick
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3 ounces broccoli florets
in bite size pieces
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3 ounces chickpeas (garbanzo beans)
cooked
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3 ounces pearl barley
cooked
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2 tablespoons chives
fresh, minced
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2 tablespoons soy oil
*
½ teaspoon curry powder
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1 x lemon
juice of half
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Ingredients

Amount Measure Ingredient Features
86.7 ml/g turnip
sliced 1/4 inch thick
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86.7 ml/g broccoli florets
in bite size pieces
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86.7 ml/g chickpeas (garbanzo beans)
cooked
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86.7 ml/g pearl barley
cooked
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3E+1 ml chives
fresh, minced
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3E+1 ml soy oil
*
2.5 ml curry powder
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1 x lemon
juice of half
* Camera

Directions

Steam turnips and broccoli for 8 minutes.

Combine with remaining ingredients.

Mix well.

Serve warm.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 70g (2.5 oz)
Amount per Serving
Calories 995% from fat
 % Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 74mg 3%
Total Carbohydrate 7g 7%
Dietary Fiber 4g 18%
Sugars g
Protein 7g
Vitamin A 5% Vitamin C 16%
Calcium 3% Iron 5%
* based on a 2,000 calorie diet How is this calculated?
 

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