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Ingredients
for
4
Chickpea and Tomato Curry
30 min., ready in 45 min.
Time:
348
calories
Calories:
Ingredientsfor
- Ingredients
- 250 grams yellow onion
- 2 garlic cloves
- 1 pc ginger (about 20 grams)
- 2 stalks mint
- 700 grams canned chickpeas (drained)
- 2 Tbsps butter (30 grams)
- 100 milliliters dry white wine
- 500 grams canned, diced Tomatoes
- 1 Tbsp Curry powder
- 2 bay leaves
- salt
- peppers
- ground cinnamon
Preparation
1.
Peel the onions, garlic, and ginger. Cut the onions into strips, finely chopped the garlic and ginger.
2.
Rinse mint, shake dry, cut half of the leaves into thin strips. Rinse the chickpeas and drain well.
3.
Heat the butter in a pan. Sauté the onions, garlic and ginger until soft over low heat, about 10 minutes. Deglaze with wine. Add tomatoes, curry powder and bay leaves and simmer for about 5 minutes over medium heat.
4.
Stir in the chickpeas and continue to simmer for about 5 minutes.
5.
Season with salt, pepper, and cinnamon. Transfer to a serving bowl, sprinkle with chopped mint and serve garnished with a mint sprig.