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    You are in: Home / Recipes / Curried Chickpeas and Veggies Recipe
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    Curried Chickpeas and Veggies

    Curried Chickpeas and Veggies. Photo by White Rose Child

    1/1 Photo of Curried Chickpeas and Veggies

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    10 mins

    10 mins

    kittyroara's Note:

    A great curry dish that you can make as hot or as mild as you like, and choose your favorite veggies for taste perfection! For a gluten-free version-ensure the curry powder and soy sauce used are both gluten-free

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    Ingredients:

    Serves: 2-4

    Yield:

    cups

    Units: US | Metric

    • 2 teaspoons olive oil
    • 5 garlic cloves
    • 1 -2 tablespoon curry powder (the amount depends on your preference and propensity for curry, the heat of your curry powder)
    • 2 tablespoons dried basil
    • 1 tablespoon paprika
    • 1 tablespoon soy sauce
    • 1/4 teaspoon ground pepper
    • 1/4 teaspoon salt
    • 1 tablespoon lime juice
    • 540 ml chickpeas (one can)
    • 2 -3 cups frozen mixed vegetables, diced (Choose your favorite! You can use broccoli, cauliflower, peppers, corn, peas, carrots, you name it! )
    • 1 cup yogurt (Plain or Vanilla, Both work! The vanilla adds that creamy sort of flavour that you would get if addi)

    Directions:

    1. 1
      Heat oil in a saucepan on medium-low heat.
    2. 2
      While the pan warms, squash the garlic cloves with a wooden meat mallet or the broad side of a butcher knife. Make sure your fingers are out of the way and the blade is pointed away from you!
    3. 3
      Chop garlic into slightly smaller pieces (does not need to be minced) and add to the heated pan.
    4. 4
      Add curry powder, basil, paprika, soy sauce, ground pepper, salt, and lime juice to pan.
    5. 5
      Turn heat up to medium-high, and add the whole can of chickpeas, juice and all.
    6. 6
      Add frozen/fresh vegetables and stir until well mixed.
    7. 7
      Bring mixture to a low boil and simmer at medium-high heat for 10 minutes.
    8. 8
      Turn off heat and stir in the yogurt.
    9. 9
      Serve hot with bread, buns, naan, or similar things.

    Ratings & Reviews:

    • on April 19, 2010

      55

      Holy cow this was great! I added 2 teaspoons of turmeric, a handful of fresh basil, and a tablespoon of red pepper flakes for some kick and it was delicious. Thanks for a new favorite!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 04, 2009

      45

      this was good. the basil can be a bit overpowering, so be careful. it also seems to be lacking something in regards to the veggie curry in indian rests. but if you take it as itself, it is very good. i think the servings as is, with 3 cups of mixed veggies, is more like for 4 people, as looking in the pan, there is no way my DH and i could each eat half of it!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 12, 2008

      45

      Wonderful curry! It really did turn out fab. The flavors are all there; it's great over basmati rice. I only subtracted a star because the way instructed to saute the spices puts them in huge danger of burning fast, using only 2 tsp oil. Even though I was very careful, I had to scrape some of mine out of the pan after they charred. Still, I would make this again and am enjoying leftovers! Thank you!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

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    Nutritional Facts for Curried Chickpeas and Veggies

    Serving Size: 1 (330 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 628.4
     
    Calories from Fat 124
    19%
    Total Fat 13.7 g
    21%
    Saturated Fat 3.8 g
    19%
    Cholesterol 15.9 mg
    5%
    Sodium 1775.4 mg
    73%
    Total Carbohydrate 106.6 g
    35%
    Dietary Fiber 24.5 g
    98%
    Sugars 6.5 g
    26%
    Protein 27.9 g
    55%

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