Try this Curry Chickpeas (Curry Channa and Aloo) recipe, or contribute your own.
Suggest a better descriptionHeat up large sauce-pan with oil, and add onions, garlic, thyme, cumin spice, all spice, smoked paprika, nutmeg and curry powder, stir occasionally for about 2-3 minutes until onions is translucent.
Then add potatoes, stir and sauté for about 2-3 more minutes. Add stock / water if necessary to prevent any burns
Next add chickpeas, scotch bonnet pepper , green onion and broth. Bring to a boil and let it simmer until sauce thickens, it might take about 18 minutes. Throw in some parsley, adjust for salt, pepper and stew consistency.Serve warm
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (331g) | ||
Recipe Makes: 1 | ||
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Calories: 146 | ||
Calories from Fat: 9 (6%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1g | 1 % | |
Saturated Fat 0.3g | 1 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 3507.8mg | 121 % | |
Potassium 618mg | 16 % | |
Total Carbohydrate 33.7g | 10 % | |
Dietary Fiber 7.5g | 30 % | |
Sugars, other 26.2g | ||
Protein 4.7g | 7 % | |
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: 146
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