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12Ingredients
75Minutes
190Calories
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Ingredients
US|METRIC
6 SERVINGS
- 4 cups chickpeas (cooked, either cooked from 2 cups dried chickpeas or from 2 15-oz cans, drained and rinsed)
- 1 Tbsp. olive oil
- 1 yellow onion (medium)
- 3 garlic cloves (medium, minced)
- 1 serrano chile (small, membranes and seeds discarded, minced)
- 3 tsp. curry powder
- 1/2 tsp. turmeric
- 1/2 tsp. cumin
- 1/4 tsp. methi (fenugreek, optional)
- 1 1/4 cups water (chickpea cooking liquid, or broth, divided)
- 1/2 tsp. salt
- 2 Tbsp. chopped fresh cilantro
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NutritionView More
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190Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories190Calories from Fat35 |
| % DAILY VALUE |
| Total Fat4g6% |
| Saturated Fat0g0% |
| Trans Fat |
| Cholesterol |
| Sodium600mg25% |
| Potassium290mg8% |
| Protein7g |
| Calories from Fat35 |
| % DAILY VALUE |
| Total Carbohydrate34g11% |
| Dietary Fiber6g24% |
| Sugars<1g |
| Vitamin A2% |
| Vitamin C15% |
| Calcium6% |
| Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(1)
Sara 5 years ago
I thought that the level of herbs/spices wouldn't be enough for this recipe but it definitely was! It came together quickly. I had to replace the Serrano pepper with chili powder. I also added other veggies to this to make it more nutritious. Other than that, I followed the recipe and really enjoyed it! Great quick weeknight meal and would make again.