Tomato and Chickpea Curry
Agon Osmani
about 1 year ago
A delicious and flavorful curry made with tomatoes and chickpeas. This dish is packed with protein and nutrients, making it a healthy and satisfying meal option.
Cooking Time
30 minutes
Serving Size
4 servings
Nutrition Per Serving
Cal
250
Protein
10g
Fat
10g
Sat Fat
5g
Carbs
30g
Chole
0mg
Fiber
8g
Sugar
6g
Sodium
500mg
Ingredients
- 2 tablespoons vegetable oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon turmeric
- 1/2 teaspoon chili powder
- 1 can diced tomatoes
- 1 can chickpeas, drained and rinsed
- 1 cup vegetable broth
- 1/2 cup coconut milk
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Heat the vegetable oil in a large pan over medium heat.
- Add the diced onion and cook until softened, about 5 minutes.
- Add the minced garlic and grated ginger to the pan and cook for an additional 2 minutes.
- Stir in the cumin, coriander, turmeric, and chili powder, and cook for 1 minute to toast the spices.
- Add the diced tomatoes, chickpeas, vegetable broth, and coconut milk to the pan.
- Season with salt and pepper to taste.
- Bring the mixture to a simmer and let cook for 15-20 minutes, until the flavors have melded together and the curry has thickened slightly.
- Serve the tomato and chickpea curry over rice or with naan bread.
- Garnish with fresh cilantro before serving.
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