Try this Baked Chickpeas with Curry and Cheese recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 400 degrees F. Coat a 13” x 9” baking dish with cooking spray.
Heat oil in deep skillet over medium-high heat.
Add onion, garlic, ginger and chili. Cook until onion is soft, about 5 minutes, stirring occasionally.
Stir in curry powder, chili powder and sugar; cook about 2 minutes; stirring constantly.
Add tomatoes; cook about 3 minutes, stirring frequently.
Add coconut milk and cilantro; cook until mixture comes to a boil, stirring constantly.
Reduce heat to simmer; cook until tomatoes break up and mixture thickens, about 20 minutes, stirring occasionally.
Add half of the spinach to tomato sauce; cook until wilted, about 3 minutes, stirring frequently.
Add remaining spinach; cook until wilted, stirring frequently.
Add chickpeas and remove from heat.
Spread mixture into prepared baking dish.
Sprinkly with salt & pepper.
Place cheese evenly over dish.
Bake until sauce is bubbly and cheese and beans have browned, about 25 minutes.
Per serving 1 Cup: Calories 270, protein 13 g., carbohydrates 39 g., total fat 7 g., saturated fat 2 g., cholesterol 15 mg., sodium 870 mg., fiber 9 g.
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Serving Size: 1 Serving (1983g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1949 | ||
Calories from Fat: 799 (41%) | ||
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Amt Per Serving | % DV | |
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Total Fat 88.7g | 118 % | |
Saturated Fat 52.9g | 265 % | |
Monounsaturated Fat 20.4g | ||
Polyunsanturated Fat 7g | ||
Cholesterol 179.2mg | 55 % | |
Sodium 5964.5mg | 206 % | |
Potassium 5173.9mg | 136 % | |
Total Carbohydrate 202g | 59 % | |
Dietary Fiber 45.9g | 184 % | |
Sugars, other 156.1g | ||
Protein 103.9g | 148 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1949
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