Recipe Details
Ingredients
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2tablespoonsvegetable oil
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1onion, chopped
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1clovegarlic, minced
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¾cupwater, divided
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1tablespoonground coriander
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2teaspoonspaprika
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1 ½teaspoonsground ginger
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1teaspoonground turmeric
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¼teaspooncayenne pepper
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⅛teaspoonground black pepper
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⅛teaspoonground cinnamon
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2(15 ounce) canschickpeas (garbanzo beans), drained and rinsed
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1(15 ounce) candiced tomatoes in juice
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1largebay leaf
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1(16 ounce) cancoconut milk
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salt to taste
Cooking Directions
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Heat oil in a 6-quart Dutch oven or large heavy pot over medium heat; sauté onion until translucent, 5 to 10 minutes. Add garlic and sauté until softened and fragrant, about 5 minutes. Add 1/4 cup water, coriander, paprika, ginger, turmeric, cayenne pepper, black pepper, and cinnamon to onion mixture. Cook and stir until fragrant, 2 to 3 minutes.
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Stir chickpeas, tomatoes in juice, remaining 1/2 cup water, and bay leaf into onion mixture; bring to a boil. Reduce heat and simmer until flavors have blended, about 10 minutes. Stir coconut milk into chickpea and tomato mixture; simmer for 2 to 3 more minutes. Add more water if needed and season with salt.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe4 | |
Calories486 | |
% Daily Value * | |
Total Fat 32g |
41% |
Saturated Fat 21g |
107% |
Sodium 603mg |
26% |
Total Carbohydrate 44g |
16% |
Dietary Fiber 10g |
36% |
Total Sugars 4g |
|
Protein 11g |
22% |
Vitamin C 18mg |
20% |
Calcium 125mg |
10% |
Iron 9mg |
48% |
Potassium 704mg |
15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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