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Curried Chickpeas With Cilantro

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Ingredients

Adjust Servings:
2 tablespoons olive oil (may substitute coconut oil or any vegetable oil)
1 medium onion chopped
1 garlic clove chopped
1/8 teaspoon ground cayenne pepper
1/4 teaspoon ground cardamom
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1/2 teaspoon curry powder
1/2 teaspoon ground turmeric
1 1/2 teaspoons brown mustard seeds

Nutritional information

367.4
Calories
90 g
Calories From Fat
10 g
Total Fat
1.3 g
Saturated Fat
0 mg
Cholesterol
720.5 mg
Sodium
58.4 g
Carbs
11.4 g
Dietary Fiber
1.3 g
Sugars
12.6 g
Protein
293g
Serving Size

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Curried Chickpeas With Cilantro

Features:
    Cuisine:

    Delicious! I would use a large onion next time.(love onions). I also used a coconut oil that has that slight coconut taste, I didn't have mustard seeds so u used some spicy brown mustard, and used one cardamom pod(didn't have powdered). Used the leftovers to make hummus so yummy thank you.

    • 35 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Curried Chickpeas With Cilantro,I love this recipe. It is my own creation, informed by dal and curry recipes I’ve made in the past. It’s pretty easy, and great if you are craving Indian food. You can use canned or cooked chickpeas and adjust the spices to your preferences. The cooking time doesn’t include the time required to soak and cook dry chickpeas. I don’t like to use salt in dishes, but you may choose to add salt to enhance the flavor.,Delicious! I would use a large onion next time.(love onions). I also used a coconut oil that has that slight coconut taste, I didn’t have mustard seeds so u used some spicy brown mustard, and used one cardamom pod(didn’t have powdered). Used the leftovers to make hummus so yummy thank you.,Delicious–my husband & I both enjoyed this one very much. It made the kitchen smell great. The generous amount of fresh cilantro is a must in this dish, in my opinion. I’m gradually incorporating more vegan dishes in my diet, so thank you, Linguist Cook, for a tasty, comfort-food recipe that’s healthy, too.


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    Steps

    1
    Done

    If You Are Using Dry Chickpeas, Soak and Cook Them, According to the Package Directions. (this Requires Overnight Soaking, Followed by Boiling For About 1 Hour.) If You Are Using Canned Chickpeas, Drain and Rinse Them.

    2
    Done

    in a 2 Quart Saucepan, Saute Onion, Garlic, Pepper, Cardamom, Cumin, Corriander, Curry Powder, Tumeric, and Mustard Seeds in Oil. (if the Spices Start to Stick and Burn on the Bottom of the Pan, Add a Little Water.).

    3
    Done

    When the Onions Are Soft, Add the Cilantro. Adding Water as Necessary, Stir Constantly to Cook the Cilantro, About 1-2 Minutes.

    4
    Done

    Add Chickpeas. Stir and Cook Until Heated Through, About 1-2 Minutes.

    5
    Done

    Serve Over Brown Rice.

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