Chickpea Curry - not TNT

[Guest guest]

Got this recipe from Prevention Magazine. Seems simple and Yummy.

 

 

 

High-Fiber Side Dish Chickpea Curry

 

This recipe traditionally calls for a split and skinned Indian

chickpea called chana dal, but canned chickpeas--also known as

garbanzo beans--work just as well (and make it possible to create this

recipe in mere minutes).

 

 

 

TIME: 20 minutes

SERVINGS: 4

 

 

 

2 Tbsp canola oil

1 med yellow onion, finely chopped (about 1 1/2 c)

1/2 tsp ground cayenne or red pepper

1 tsp coriander seeds, finely ground

1 tsp finely grated garlic (about 2 lg cloves)

1 tsp finely grated fresh ginger

1/2 tsp ground turmeric

1 med tomato, finely chopped (about 1 c)

3 c finely chopped fresh dillweed and tender stalks (about 2 bunches)

1 can (15.5 oz) low-sodium chickpeas, rinsed and drained

1/4 c water

1/4 tsp salt

 

 

 

1. Heat oil in medium saucepan over medium heat and saut & #2333; onion until

softened, about 5 minutes. Add cayenne, coriander, garlic, ginger, and

turmeric and stir 3 to 4 minutes.

 

 

 

2. Mix in tomato and cook until soft, about 5 minutes. Add dillweed,

chickpeas, water, and salt and simmer 5 minutes or until dill is tender.

 

 

 

Nutritional info per serving 199 cal, 7 g pro, 25 g carb, 8 g fat, 0.5

g sat fat, 0 mg chol, 6 g fiber, 178 mg sodium