Spend with Pennies · by Holly Nilsson★ 5.0 (17)
Curried Chickpeas
NUTRITION · PER SERVING25M COOK
CAL 43%·PRO 49%
CARBS 119G55% OF CAL
19G FIBER0G ADDED19G INTRINSIC81G OTHER19G TOTAL SUGAR
FAT 34G36% OF CAL
25G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
An easy Indian-inspired curry of chickpeas with coconut milk, tomatoes, and warm spices like curry powder and ginger. Served with rice for a vegetarian main.
mainindiancurrybeans🥄 saucepangluten freevegetarian
View the full recipe on Spend with Pennies →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 tablespoon salted butter
- 1 small yellow onion (sliced)
- 4 cloves garlic (minced)
- 2 teaspoons minced fresh ginger
- 1 ½ tablespoons yellow curry powder
- 1 red bell pepper (sliced, or green bell pepper)
- 1 jalapeño (seeded and minced)
- 15 ounces coconut milk (full fat, 1 can)
- 15 ounces canned diced tomatoes (1 can)
- 30 ounces canned chickpeas (2 x 15 oz cans, drained and rinsed)
- chopped fresh cilantro (for serving)
- 4 cups cooked white rice (for serving)
At a glance
PER SERVING · TIME 25M
CAL 43%·PRO 49%
CARBS 119G55% OF CAL
19G FIBER0G ADDED19G INTRINSIC81G OTHER19G TOTAL SUGAR
FAT 34G36% OF CAL
25G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 20m
- Sodium
- 626mg
- Total sugar
- 19g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 899mg
- Calcium
- 163mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 626MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.