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Curried Chickpeas
- prep: 0 hr
- cook: 0 hr
- total: 0 hr
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- 4 Tablespoons olive oil
- 2 Tablespoons unsalted butter
- 1/2 medium yellow onion, diced small
- 2 teaspoons fresh ginger, minced
- 1 large clove garlic, minced
- 1 teaspoon cumin seeds
- 1 whole cinnamon stick
- 1 Tablespoon Madras curry powder
- 1-15.5 oz can chickpeas, rinsed
- 3/4 cup coconut milk
- 1/4 cup vegetable stock
- 1/2 cup piquillo or roasted red pepper, small dice
- 1/2 cup cilantro, rough chopped
- 2 green onions, chopped
- 4 cups spinach, rough chopped
- kosher salt to taste
Instructions
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Nutrition
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 172 % Daily Value *
- Total Fat: 14 g 22.16%
- Saturated Fat: 2 g 7.76%
- Trans Fat: 0 g %
- Cholesterol: 0 mg 0%
- Sodium: 68 mg 2.85%
- Calcium: 98 mg 9.79%
- Potassium: 366 mg 10.46%
- Magnesium: 0 mg 0%
- Iron: 3 mg 14.46%
- Zinc: 0 mg 0%
- Total Carbohydrate: 10 g %
- Dietary Fiber: 3 g 13.59%
- Sugar: 4 g
- Protein: 3 g
- Alcohol: 0 g
- Omega 3 Fatty Acid: 0 g
- Omega 6 Fatty Acid: 0 g
- Vitamin A 84.28%
- Vitamin C 79.83%
- Vitamin D 0%
- * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Diabetes Exchanges
- Exchange - Fat3
- Exchange - Fruit0
- Exchange - NonFat Milk0
- Exchange - Other Carbs0
- Exchange - Starch0
- Exchange - Vegetables2
- Exchange - Lean Meat0
- Exchange - Alcohol0
MyPlate Info
- MyPlate - Grain Total0 oz-eq
- MyPlate - Vegetable Total2 c
- MyPlate - Fruit0 c
- MyPlate - Dairy0 c
- MyPlate - Protein Total0 oz-eq