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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (302g) Recipe makes 2 servings |
||
| Calories 444 | ||
| Calories from Fat 188 | (42%) | |
| Amount Per Serving | %DV | |
| Total Fat 21.0g | 32% | |
| Saturated Fat 2.8g | 14% | |
| Monounsaturated Fat 12.3g | ||
| Polyunsaturated Fat 4.6g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 1804mg | 75% | |
| Potassium 602mg | 17% | |
| Total Carbohydrate 54.0g | 18% | |
| Dietary Fiber 11.8g | 47% | |
| Sugars 1.8g | ||
| Protein 13.1g | 26% | |
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Ingredients
- 1 (15 ounce) can chickpeas
- 2 tablespoons olive oil (or other)
- 1/2 teaspoon mustard seeds
- 1 ripe tomato, chopped (can use more if you like)
- 1 teaspoon curry powder, mild or hot
- 2 tablespoons sesame seeds
- 1 teaspoon sea salt
- 1 teaspoon coriander powder
- 1/2 teaspoon turmeric
Directions
1
Heat oil in a heavy skillet.2
When hot add mustard seeds.3
When seeds pop, add tomato and curry powder.4
Cook a couple minutes then add remaining ingredients, stir, and cook 2-3 minutes or till heated through.
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- Main Ingredient > Beans > Chick peas/Garbanzos
- Preparation > Time to Make > < 15 mins
- Preparation > Number of Servings > For 1 or 2
- Dietary > Vegetarian > Vegan
Featured Reviews for This Recipe
From: Radical Edward
On Oct 7, 2007
Really quick and easy to make, great when you don't have much time or ingredients! I didn't use sesame seeds and had to use tinned tomato instead but it didn't cause any problems. I think next time I'll add more curry powder as the 1 teaspoon didn't seem quite enough, but that's just me!
From: Mr Jackson
On Aug 20, 2007
This was great! Easy to prepare and fast. We drained the peas and saved the liquid to add as needed (I think about 2 tbls.) Thanks again for sharing this one. I've already passed it on. MR Jackson. I made this again for my in-laws and company. Big hit. Thanks again and again.
From: stormylee
On Feb 24, 2005
Delicious! And really quick to put together. I made one change to the recipe: I felt 2 tablespoons of olive oil was quite a lot, so (as I'm dieting at the moment!) I cut the amount of oil to 1 teaspoon, and had no problems! The amount of salt called for also looked like a lot, but it's in fact perfect - it enhances all the other spices and makes for a wonderful, savoury dish! A lovely recipe!
From: ~*~SunnyGirl~*~
On Aug 1, 2006
This is a great dish! I also cut the oil to 2 teaspoons, and it was fine. I served it with wholwheat pasta and spinach. A really good recipe, as it's so easy and yet delicious too!
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