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    You are in: Home / Recipes / Sweet Savory Chick Pea Curry Recipe
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    Sweet Savory Chick Pea Curry

    Average Rating:

    4 Total Reviews

    Showing 1-4 of 4

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    • on March 21, 2012

      Good for DD1 (4 years old) and I. Mine was not as saucy as the photo. I used canola oil to be soy free, Iraqi Curry Powder, sea salt to taste, a good canned tomato, plus the other ingredients. I served it with buttered white Basmati rice. Made for PAC Spring 12.

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    • on May 04, 2012

      This was good, but a little sweet. Maybe cut back on the apples? Also had to add a lot more water as it was cooking.

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    • on May 02, 2012

      All my favorite flavors! Subbed chopped sweet potatoes for the carrots. Delicious!

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    • on June 07, 2010

      I had no ginger or fennel in the cupboard, and used kumara in there as well. Turned out to be a hit with everyone, so I'd definitely make it again!

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    Nutritional Facts for Sweet Savory Chick Pea Curry

    Serving Size: 1 (255 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 260.5
     
    Calories from Fat 94
    36%
    Total Fat 10.5 g
    16%
    Saturated Fat 1.3 g
    6%
    Cholesterol 0.0 mg
    0%
    Sodium 1008.5 mg
    42%
    Total Carbohydrate 39.7 g
    13%
    Dietary Fiber 7.4 g
    29%
    Sugars 14.8 g
    59%
    Protein 5.2 g
    10%

    The following items or measurements are not included:

    ginger

    vegetable stock

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