Budget Bytes · by Beth Moncel★ 4.7 (41)
Quick Curried Chick Peas
NUTRITION · PER SERVING30M COOK
CAL 14%·PRO 23%
CARBS 40G59% OF CAL
11G FIBER19G OTHER10G TOTAL SUGAR
FAT 8G28% OF CAL
1G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Quick curried chickpeas simmered in tomato sauce with warm curry spices. Flavorful, filling, and plant-based. A satisfying vegetarian dinner in under 30 minutes.
mainindiancurrybeans🍲 stockpotdairy freegluten freeveganvegetarian
View the full recipe on Budget Bytes →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 Tbsp olive oil ($0.22)
- 1 yellow onion ($0.37)
- 2 cloves garlic ($0.14)
- 2 15oz. can chickpeas, drained ($1.32)
- 1 20oz. can tomato sauce ($0.52)
- 1 cup water ($0.00)
- 1 Tbsp curry powder ($0.15)
- 1/2 bunch fresh cilantro ($0.44)
At a glance
PER SERVING · TIME 30M
CAL 14%·PRO 23%
CARBS 40G59% OF CAL
11G FIBER19G OTHER10G TOTAL SUGAR
FAT 8G28% OF CAL
1G SAT7G 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
- 10m
- Cook
- 20m
- Sodium
- 752mg
- Total sugar
- 10g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 502mg
- Calcium
- 87mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 752MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.