Chickpea Curry
We usually recommend preparing the beans at home, but using canned chickpeas allows for a fast, convenient dish.
Servings per recipe: 8
Calories per serving: 135
Preparation time: 10m
Total cooking time: 40m
Ingredients:
- 2 tablespoons vegetable oil
- 2 onions, minced
- 2 cloves garlic, minced
- 2 teaspoons fresh ginger root, finely chopped
- 6 whole cloves
- 2 (2 inch) sticks cinnamon, crushed
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- salt
- 1 teaspoon cayenne pepper
- 1 teaspoon ground turmeric
- 2 (15 ounce) cans garbanzo beans
- 1 cup chopped fresh cilantro
Directions:
- 1 Heat oil in a large frying pan over medium heat, and fry onions until tender.
- 2 Stir in garlic, ginger, cloves, cinnamon, cumin, coriander, salt, cayenne, and turmeric. Cook for 1 minute over medium heat, stirring constantly. Mix in garbanzo beans and their liquid. Continue to cook and stir until all ingredients are well blended and heated through. Remove from heat. Stir in cilantro just before serving, reserving 1 tablespoon for garnish.
Nutrion facts:
| Total Fat | 4.5g | 7% |
| Saturated Fat | 1.0g | |
| Cholesterol | 0mg | |
| Sodium | 289mg | 12% |
| Potassium | 217mg | 6% |
| Total Carbohydrates | 20.5g | 7% |
| Dietary Fiber | 4.6g | 18% |
| Protein | 4.1g | 8% |
| Sugars | 1g | |
| Vitamin A | 506IU | |
| Vitamin C | 7mg | |
| Calcium | 51mg | |
| Iron | 2mg | |
| Thiamin | 0mg | |
| Niacin | 1mg | |
| Vitamin B6 | 0mg | |
| Magnesium | 28mg | |
| Folate | 56mcg |
