Curried Tomatoes and Chickpeas
Created by Kerfuffle-Upon-Wincle (KUW) on October 25, 2014
- Servings: 3
- Prep Time: 5m
- Cook Time: 10m
- Recipe #15143
Ingredients
- 1 tablespoons olive oil
- 1/2 tablespoon butter
- 4 scallions, sliced (white and light green parts separated)
- 2 teaspoons grated fresh gingerroot
- 1/2 teaspoon curry powder
- 1 pint grape tomatoes
- 1 can (15.5 ounce) garbanzo beans (chickpeas, rinsed and drained)
- 1 tablespoon fresh lime juice
- 1/4 teaspoon raw sugar
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
How to Make
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Step 1: Heat oil and butter in a large skillet over medium heat.
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Step 2: Cook the white parts of the scallions, ginger, and curry powder until fragrant, 1 to 2 minutes.
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Step 3: Add the tomatoes and cook until beginning to burst, 4-5 minutes.
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Step 4: Add the chickpeas, lime juice, and raw sugar.
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Step 5: Sprinkle with the scallion greens, and season with salt and pepper.
Nutritional Facts
- 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