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Chickpea Curry

Name: Chickpea Curry
Prep time: PTM
Cook time: PTM
Total time: PTM
Yield: 8 servings
Ingredients: 30 ounce chickpeas; 1 cup cilantro; 1 teaspoon salt; 1 teaspoon cumin; 6 whole cloves; 1 teaspoon cinnamon; 2 clove garlic; 1.5 teaspoon ginger; 2 medium onions; 1 teaspoon cayenne pepper; 2 tablespoon canola oil

Recipe Box Rate/Review

Submitted by ayhan

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

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

Nutrition Information^* per serving
Based on a 2000 calorie diet

DV %

11
--
10.9
35.6
9.7
0
19.9
12.5

Calories: 220.7
Total Sugars: 6.3g
Carb.: 32.8g
Fiber: 8.9g
Total Fats: 6.3g
Cholesterol: 0mg
Protein: 9.9g
Sodium: 301mg
^*Data provided by USDA

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Original recipe serves 8
½ 2x 3x Reset

Scaling

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.

Chickpea Curry

Nutrition Information* per serving Based on a 2000 calorie diet

Scaling

Ingredients (serves 8)

Directions

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Anonymous User on 2008-03-01

MORE INFO

Nutrition Information^* per serving
Based on a 2000 calorie diet