Alexandra's Kitchen · by Alexandra Stafford★ 4.9
One-Pot Curried Chickpeas
NUTRITION · PER SERVING50M COOK
CAL 45%·PRO 51%
CARBS 119G54% OF CAL
22G FIBER18G SUGAR80G OTHER
FAT 38G39% OF CAL
22G SAT16G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A fragrant chickpea curry made with curry paste, coconut milk, and tomatoes. Warm and comforting, served with rice.
mainindiancurrybeans🍳 skillet🔥 ovendairy freegluten free
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Nutrition & ingredients
Ingredients
serves 4- 1 tablespoon olive oil
- 1 onion, sliced
- kosher salt
- 2 teaspoons turmeric
- 2 teaspoons curry powder
- 1 to 3 tablespoons Thai red curry paste (see notes above)
- 1 cup crushed tomatoes (canned) or 3 to 4 plum tomatoes, chopped
- 1 can (13.5 oz) unsweetened coconut milk
- 1 tablespoon fish sauce, optional, see notes above
- 2 teaspoons brown sugar
- 2 cans (15 ounces each) chickpeas, drained and rinsed or 3 cups cooked chickpeas, see notes above
- 1/2 cup cilantro, roughly chopped, or more or less to taste
- cooked Basmati or Jasmine rice (or any rice you like), see notes above for my Instant Pot method
At a glance
PER SERVING · TIME 50M
CAL 45%·PRO 51%
CARBS 119G54% OF CAL
22G FIBER18G SUGAR80G OTHER
FAT 38G39% OF CAL
22G SAT16G 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
- 15m
- Cook
- 35m
- Sodium
- 1339mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 864mg
- Calcium
- 158mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1339MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.