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Chickpea Curry

Prep Time 10 minutes
Cook Time 29 minutes
Servings 4

Ingredients

  • 1 TBSP olive oil
  • 2 white onion, medium 1 grated, 1 chopped
  • 4 cloves of garlic, minced
  • 1 TBSP ginger, chopped
  • 1/4 tsp black pepper
  • 1 tsp cumin
  • 2 tsp cinnamon
  • 1 15 ounce can chickpeas, no added salt, drained and rinsed
  • 1.5 cup water
  • 2 TBSP lemon juice

Instructions

  • Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook until the onion is lightly golden, about 5 minutes.
  • Add the grated onion, garlic, ginger, and pepper. Cook for about 2 minutes, or until fragrant.
  • Add the cumin and cinnamon, and heat for about 5 minutes. Stir while heating.
  • Mash 1 cup of chickpeas, using a potato masher or fork. Add the mashed and remaining whole chickpeas to the pot. Stir to mix evenly.
  • Add the water and lemon juice and stir. Let simmer for 10 minutes, covered.
  • Serve over rice, or with naan bread and a salad.

Notes

This recipe was adapted from The Complete Renal Diet Cookbook.
Per serving: Calories: 185; Protein: 6g; Total fat: 8.5g; Saturated fat: 1g; Total carbohydrates: 23g; Fiber: 6.5g; Cholesterol: 0mg; Phosphorus: 103mg;