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

    Average Rating:

    4 Total Reviews

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    • on April 19, 2010

      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!

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    • on January 04, 2009

      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!

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    • on October 12, 2008

      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!

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    • on April 22, 2008

      This was my first time making a curry, and it was so delicious! To save on calories, I tried to make a few changes. We didn't use any olive oil to sautee the veggies, but rather used promise free margarine and a little pam... worked fine. I used 2 tbsp of mild curry powder, because I wasn't sure how spicy it would be. I also used the mediterranean mixed veggies (eggplant, carrots, etc...) and used vanilla flavored yogurt. My goodness, it was so easy, and went so well with whole wheat naan! If you can't find whole wheat naan, you could probably use whole wheat dinner rolls from pillsbury, since it's got that semi-sweet flavor. I really enjoyed the savory slightly sweet flavor of the curry with the bread. My husband and I will definately be enjoying this again soon! Thank you for sharing!

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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
    Total Fat 13.7 g
    Saturated Fat 3.8 g
    Cholesterol 15.9 mg
    Sodium 1775.4 mg
    Total Carbohydrate 106.6 g
    Dietary Fiber 24.5 g
    Sugars 6.5 g
    Protein 27.9 g

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