Simple Chickpea Curry

 In carbohydrates, Easy Recipes, Fibre, Meatless Mondays

My Favourite Thing to Make for Dinner is Reservations.

I’ll admit it! I don’t love, love to cook.

So sure, I love going out.

But, take-out offers a great way to have some delicious food made for you and be in the comfort of home.

And by that I mean, it doesn’t matter what you where or what the kids are acting like 😉

For take-out options, I’m always up for some Indian food.

So full of healthy carbs!

I can’t remember when I first tried Indian food…but for a long time, I never tried re-creating anything like it at home.

simple chickpea curry

For one, there are sooooo many good options for Indian food where we live and it’s relavtively inexpensive.

I love me some Indian food takeout on a Friday after a long week 🙂

Oh, and I’d never even attempt to re-create the amazingly delicious samosas.

And those sauces?!

Yum! 

To die for 🙂

simple chickpea curry

Now.

All that being said, I did have a chickpea and potoato curry dish I was making for a few years.

And it was ok. But not fabulous.

This Simple Chickpea Curry recipe though is much, much yummier.

The recipe is adapted from this all-bean cookbook I borrowed from a friend.

It’s called Spilling the Beans – Cooking and Baking with Beans and Grains Every Day – perfect for a healthy carb lover like me.

The recipes are simple and everything I’ve made from this book is delicious.  

And it’s very true what they note about this dish: the flavours really get to know each in the fridge so it makes great leftovers.

Add a salad on the side or some roasted veggies and you’re off the races my friend! 

Not only that, it’s bursting with antioxidants and bioactive compounds found in the spices they use a lot of the time like turmeric, cumin, curry, and coriander.  

And who doesn’t like some good ol’ naan bread?!

Yum yummy.

Hope you enjoy it!

~April

 

Simple Chickpea Curry
Serves 4
A filling and delicious chickpea curry
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
186 calories
17 g
0 g
12 g
5 g
9 g
149 g
725 g
1 g
0 g
2 g
Nutrition Facts
Serving Size
149g
Servings
4
Amount Per Serving
Calories 186
Calories from Fat 100
% Daily Value *
Total Fat 12g
18%
Saturated Fat 9g
46%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 0mg
0%
Sodium 725mg
30%
Total Carbohydrates 17g
6%
Dietary Fiber 1g
4%
Sugars 1g
Protein 5g
Vitamin A
6%
Vitamin C
10%
Calcium
5%
Iron
14%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. Canola or olive oil for cooking
  2. 1 small onion, chopped
  3. 4 cloves garlic
  4. 1 tsp cumin
  5. 1/4 cup chopped cilantro
  6. 1 Tbsp grated fresh ginger
  7. 1 to 2 tsp curry powder or paste
  8. 1 tsp salt
  9. 1/2 cup chopped fresh or canned tomatoes
  10. 2 x 19 oz cans of chickpeas
  11. 1/2 can light coconut milk
Instructions
  1. In a large pan, heat 1 Tbsp or oil over medium-high heat. Add the onion and cook for about 5 minutes until soft.
  2. Add the cilantro, ginger, cumin and curry (or curry paste if using) and cook for another minute.
  3. Add the tomatoes, chickpeas, half of the amount of coconut milk and salt.
  4. Bring to a simmer, cover and cook for about 10 minutes.
  5. It will start to thicken. If too thick for your liking, add some more coconut milk.
  6. Serve hot over rice.
Notes
  1. Even better the next day!
Adapted from Spilling the Beans - Cooking and Baking with Beans and Grains Every Day
beta
calories
186
fat
12g
protein
5g
carbs
17g
more
Adapted from Spilling the Beans - Cooking and Baking with Beans and Grains Every Day
April Saunders Nutrition http://aprilsaundersnutrition.com/
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