Curried Tomatoes and Chickpeas
Recipe: #15143
October 25, 2014
Categories: Side Dishes, Beans, Chickpeas/Garbanzo, Tomato, Onions, 5-Minute Prep, Gluten-Free, Low Cholesterol, No Eggs, Non-Dairy, Vegetarian, Kosher Dairy, Vegetarian Dinner, more
"Modified from Real Simple. Want to turn this protein-rich dish into a delicious dinner? Serve with basmati rice, a dollop of yogurt, and warm naan or pita bread."
Original is 3 servings
Ingredients
Nutritional
- Serving Size: 1 (435.6 g)
- Calories 204.7
- Total Fat - 10.5 g
- Saturated Fat - 2.9 g
- Cholesterol - 7.6 mg
- Sodium - 336.3 mg
- Total Carbohydrate - 30 g
- Dietary Fiber - 7.7 g
- Sugars - 11.9 g
- Protein - 5.5 g
- Calcium - 116.3 mg
- Iron - 2.9 mg
- Vitamin C - 77 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Heat oil and butter in a large skillet over medium heat.
Step 2
Cook the white parts of the scallions, ginger, and curry powder until fragrant, 1 to 2 minutes.
Step 3
Add the tomatoes and cook until beginning to burst, 4-5 minutes.
Step 4
Add the chickpeas, lime juice, and raw sugar.
Step 5
Sprinkle with the scallion greens, and season with salt and pepper.
Tips
No special items needed.
1 Reviews
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