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Curried Chick Peas and Tomatoes

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Curried Chick Peas and Tomatoes

Curried Chick Peas and Tomatoes

Fiona Haynes
Going meatless once in a while is good for our bodies, and a great way to eat cheaply. This curried chick peas and tomatoes recipe is super-fast and super-flavorful, thanks to the curry spices and especially the fresh ginger. Enjoy this healthy curried chick peas and tomatoes dish over microwaveable whole-grain rice.

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Ingredients:

  • 2 tsp canola oil
  • 2 garlic cloves, finely chopped
  • 1 medium onion, chopped
  • 1 inch fresh ginger, finely chopped
  • 1 tbsp curry powder
  • 1 28-ounce can crushed tomatoes
  • 2 15-ounce cans reduced-sodium chick peas, drained and rinsed
  • 1/4 cup chopped fresh parsley

Preparation:

Heat oil on medium heat in large skillet.

Add garlic, onion and ginger. Cook for 2-3 minutes, until onion softens.

Stir in curry powder and cook for 1 minute.

Add tomatoes and chick peas, and simmer for 10 minutes.

Stir in parsley, then serve.

Serves 6

Per Serving: Calories 252, Calories from Fat 53, Total Fat 3.6g (sat 0.4g), Cholesterol 0mg, Sodium 601mg, Carbohydrate 49.1g, Fiber 9.6g, Protein 9.7g

User Reviews

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 5 out of 5
Good recipe, Member rhonniewilson

Tastes great, fast and easy to prepare. I use home-canned tomatoes and dried chickpeas from the garden, looking forward to making it again later this summer when I have fresh tomatoes. Too bad the recipe suggests serving with microwaved rice, though. Use a rice cooker or a pot on the stove and skip the damage that microwaving causes to your food.

20 out of 20 people found this helpful.

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