Active Time:15 minsTotal Time:20 minsServings:6Yield:6 servingsJump to Nutrition Facts
Active Time:15 minsTotal Time:20 minsServings:6Yield:6 servings
Active Time:15 mins
Active Time:
15 mins
Total Time:20 mins
Total Time:
20 mins
Servings:6
Servings:
6
Yield:6 servings
Yield:
6 servings
Jump to Nutrition Facts
Jump to recipe
Nutrition Notes
Is Chickpea Curry Good for Weight Loss?
High-fiber legumes like chickpeas can help you reach your weight-loss goals. Legumes are known for their high concentration ofvegetarian protein, fiber and key vitamins and minerals. A1/2 cup of cooked chickpeasprovides a whopping 6 grams of dietary fiber. It is well-known that increasing your dietary fiber intakemay help in your weight-loss journey. The 7 g of protein you’ll get from a 1/2 cup of cooked chickpeas can also help you feel fuller, which is an effective method for weight management.
Tips from the Test Kitchen
How to Store Leftover Chickpea Curry
Leftover chickpea curry can be stored in an airtight container and refrigerated for up to 3 days. To reheat, you can microwave it on High until warm. Chickpea curry is also easy tofreeze. Portion and store it in freezer-safe containers for up to 2 months. Be sure to label the containers so you can keep track of their freshness.
Photographer: Fred Hardy, Food Stylist: Margaret Monroe Dickey
Cook Mode(Keep screen awake)Ingredients1mediumserrano pepper, cut into thirds4large clovesgarlic12-inch piecefresh ginger, peeled and coarsely chopped1mediumyellow onion, chopped (1-inch)6tablespoonscanola oil or grapeseed oil2teaspoonsground coriander2teaspoonsground cumin½teaspoonground turmeric2¼cupsno-salt-added canned diced tomatoes with their juice (from a 28-ounce can)¾teaspoonkosher salt215-ounce canschickpeas, rinsed2teaspoonsgaram masala¼cupfresh cilantro for garnish
Cook Mode(Keep screen awake)
Ingredients
1mediumserrano pepper, cut into thirds
4large clovesgarlic
12-inch piecefresh ginger, peeled and coarsely chopped
1mediumyellow onion, chopped (1-inch)
6tablespoonscanola oil or grapeseed oil
2teaspoonsground coriander
2teaspoonsground cumin
½teaspoonground turmeric
2¼cupsno-salt-added canned diced tomatoes with their juice (from a 28-ounce can)
¾teaspoonkosher salt
215-ounce canschickpeas, rinsed
2teaspoonsgaram masala
¼cupfresh cilantro for garnish
DirectionsPulse serrano, garlic and ginger in a food processor until minced. Scrape down the sides and pulse again. Add onion; pulse until finely chopped, but not watery.Photographer: Fred Hardy, Food Stylist: Margaret Monroe DickeyHeat oil in a large saucepan over medium-high heat. Add the onion mixture and cook, stirring occasionally, until softened, 3 to 5 minutes. Add coriander, cumin and turmeric and cook, stirring, for 2 minutes.Photographer: Fred Hardy, Food Stylist: Margaret Monroe DickeyPulse tomatoes in the food processor until finely chopped. Add to the pan along with salt. Reduce heat to maintain a simmer and cook, stirring occasionally, for 4 minutes. Add chickpeas and garam masala, reduce heat to a gentle simmer, cover and cook, stirring occasionally, for 5 minutes more. Serve topped with cilantro, if desired.Andrew ScrivaniEquipmentFood processor, large saucepanOriginally appeared: EatingWell Magazine, September/October 2016
Directions
Pulse serrano, garlic and ginger in a food processor until minced. Scrape down the sides and pulse again. Add onion; pulse until finely chopped, but not watery.Photographer: Fred Hardy, Food Stylist: Margaret Monroe DickeyHeat oil in a large saucepan over medium-high heat. Add the onion mixture and cook, stirring occasionally, until softened, 3 to 5 minutes. Add coriander, cumin and turmeric and cook, stirring, for 2 minutes.Photographer: Fred Hardy, Food Stylist: Margaret Monroe DickeyPulse tomatoes in the food processor until finely chopped. Add to the pan along with salt. Reduce heat to maintain a simmer and cook, stirring occasionally, for 4 minutes. Add chickpeas and garam masala, reduce heat to a gentle simmer, cover and cook, stirring occasionally, for 5 minutes more. Serve topped with cilantro, if desired.Andrew ScrivaniEquipmentFood processor, large saucepan
Pulse serrano, garlic and ginger in a food processor until minced. Scrape down the sides and pulse again. Add onion; pulse until finely chopped, but not watery.
Heat oil in a large saucepan over medium-high heat. Add the onion mixture and cook, stirring occasionally, until softened, 3 to 5 minutes. Add coriander, cumin and turmeric and cook, stirring, for 2 minutes.
Pulse tomatoes in the food processor until finely chopped. Add to the pan along with salt. Reduce heat to maintain a simmer and cook, stirring occasionally, for 4 minutes. Add chickpeas and garam masala, reduce heat to a gentle simmer, cover and cook, stirring occasionally, for 5 minutes more. Serve topped with cilantro, if desired.
Andrew Scrivani
Equipment
Food processor, large saucepan
Originally appeared: EatingWell Magazine, September/October 2016
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Nutrition Facts(per serving)278Calories16gFat30gCarbs6gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
