Curried Chickpeas with Veggies
Yield
4 servingsPrep
15 minCook
10 minReady
30 minLow 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 |
|
| 3 | ounces |
broccoli florets
in bite size pieces |
|
| 3 | ounces |
chickpeas (garbanzo beans)
cooked |
|
| 3 | ounces |
pearl barley
cooked |
|
| 2 | tablespoons |
chives
fresh, minced |
|
| 2 | tablespoons |
soy oil
|
* |
| ½ | teaspoon |
curry powder
|
|
| 1 | x |
lemon
juice of half |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 86.7 | ml/g |
turnip
sliced 1/4 inch thick |
|
| 86.7 | ml/g |
broccoli florets
in bite size pieces |
|
| 86.7 | ml/g |
chickpeas (garbanzo beans)
cooked |
|
| 86.7 | ml/g |
pearl barley
cooked |
|
| 3E+1 | ml |
chives
fresh, minced |
|
| 3E+1 | ml |
soy oil
|
* |
| 2.5 | ml |
curry powder
|
|
| 1 | x |
lemon
juice of half |
*
|
Directions
Steam turnips and broccoli for 8 minutes.
Combine with remaining ingredients.
Mix well.
Serve warm.
