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Chickpea Curry  

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Submitted by ayhan

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

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

Original recipe serves 8

Ingredients (serves 4)

½ 2x 3x Reset

  • 15 ounces chickpeas ; canned
  • 1/2 cup cilantro ; chopped
  • 1/2 teaspoon salt
  • 1/2 teaspoon cumin
  • 3 whole cloves
  • 1/2 teaspoon cinnamon
  • 1 clove garlic
  • 3/4 teaspoon ginger
  • 1 medium onions ; minced
  • 1/2 teaspoon cayenne pepper
  • 1 tablespoon 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.

    Nutrition Facts*

    Based on a 2000 calorie diet per serving per serving
    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
    Breakdown By ingredient... Compare to other recipes...
    *Data provided by USDA

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     Your rating *
    Anonymous User on 2008-03-01

    Awesome, easy, fast and yummy

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