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Chickpea Curry  

A very easy chickpea curry. Serve over jasmine rice, if desired.

Cal: 221 Fat: 6g Carbs: 33g Protein: 10g Fiber: 9g

Original recipe serves 8
½ 2x 3x Reset


Note: This adjusts ingredient amounts but not amounts mentioned in the Directions.

Ingredients (serves 8)

  • 30 ounces chickpeas ; canned
  • 1 cup cilantro ; chopped
  • 1 teaspoon salt
  • 1 teaspoon cumin
  • 6 whole cloves
  • 1 teaspoon cinnamon
  • 2 cloves garlic
  • 1 1/2 teaspoons ginger
  • 2 medium onions ; minced
  • 1 teaspoon cayenne pepper
  • 2 tablespoons canola oil
  • In My Kitchen

  • Directions

    Heat oil in a large skillet over medium heat and fry onions until tender. Add remaining ingredients except for chickpeas and cilantro, and cook for 1 minute over medium heat, stirring constantly. Add the chickpeas with their liquid. Cook until heated through and well blended. Just before serving, stir in the cilantro.

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    Anonymous User on 2008-03-01

    Awesome, easy, fast and yummy