One Pot Chickpea Curry Under 300 Calories Recipe By Tasty

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ONE POT CHICKPEA CURRY



One Pot Chickpea Curry image

Quick, easy, creamy chickpea curry recipe, homemade with simple ingredients in one pot over stovetop in 30 minutes. Packed with Indian herbs and spices.

Provided by Abeer

Categories     Main Course

Time 30m

Number Of Ingredients 16

2 tbsp Oil
1.5 cups Onion (Finely chopped)
4 cloves Garlic (Finely minced)
1 tbsp Ginger (Finely grated)
2 tsp Garam masala
1 tbsp Curry powder
1/4 tsp Red chili flakes (Optional)
Salt (To taste)
Pepper (To taste)
4 Curry leaves
1 Bay leaf (Small size)
1 can Chickpeas (15 oz. can, Drained and rinsed)
1 can Crushed tomatoes (15 oz. can)
1 can Coconut milk (13.5 oz. can, Full fat)
1 tbsp Lemon juice
2 tbsp Cilantro (Finely chopped)

Steps:

  • Heat oil in a large nonstick pot over medium-high heat.
  • Add onions and saute until soft and translucent.
  • Add garlic, ginger and saute until fragrant.
  • Add garam masala, curry powder, red chili flakes, salt, pepper, curry leaves, bay leaf and cook everything until combined and fragrant. This also helps to toast spices and makes them even more fragrant.
  • Add chickpeas, crushed tomatoes and simmer for 5 minutes, stirring often.
  • Add coconut milk and cook uncovered until liquid is reduced and curry is thickened to your desired consistency. Stir often to prevent sticking and burning.
  • Discard bay leaf and curry leaves.
  • Mix in lemon juice and 1 tbsp cilantro.
  • Garnish remaining 1 tbsp cilantro on top and enjoy!

Nutrition Facts : Calories 325 kcal, Carbohydrate 19 g, Protein 5 g, Fat 28 g, SaturatedFat 19 g, Sodium 154 mg, Fiber 4 g, Sugar 7 g, ServingSize 1 serving

EASY CHICKPEA CURRY (CHANNA MASALA) RECIPE BY TASTY



Easy Chickpea Curry (Channa Masala) Recipe by Tasty image

Here's what you need: vegetable oil, large onion, garlic, ginger, jalapeño, garam masala, turmeric, salt, black pepper, fresh tomato, chickpeas, water, lemon, fresh cilantro

Provided by Jordan Kenna

Categories     Dinner

Time 30m

Yield 4 servings

Number Of Ingredients 14

1 tablespoon vegetable oil
1 large onion, diced
2 cloves garlic, minced
ginger, peeled and grated, 1 inch (2 1/2 cm) piece
1 jalapeño, or green chile, seeded and sliced
2 tablespoons garam masala
1 teaspoon turmeric
1 teaspoon salt
1 teaspoon black pepper
2 cups fresh tomato, diced
15 oz chickpeas, drained and rinsed, 2 cans
½ cup water
½ lemon, juiced
¼ cup fresh cilantro, chopped

Steps:

  • Heat olive oil in a large stock pot or dutch oven over medium-high heat.
  • Add onion and cook until onion becomes translucent and begins to brown, about 3-5 minutes.
  • Add garlic, ginger, and jalapeño. Continue to cook over medium heat until garlic is fragrant and jalapeño is tender, about 3-4 minutes.
  • Add garam masala, turmeric, salt, and pepper then continue to cook for 1-2 minutes.
  • Add tomatoes, chickpeas, and water. Stir to incorporate, making sure to use the spoon the scrape off any brown bits that have appeared on the bottom or sides of the pot.
  • As the tomatoes break down, the mixture should take on the texture of a thick stew. Add more water if needed before bringing everything to a simmer and then cover with a lid.
  • Once covered, cook for 15 minutes while stirring occasionally.
  • Remove lid, reduce heat to low and mix in the lemon juice and chopped cilantro. Cook over low heat 1-2 minutes until the cilantro has wilted and turned bright green.
  • Serve over basmati rice or with a side of naan.
  • Enjoy!

Nutrition Facts : Calories 268 calories, Carbohydrate 43 grams, Fat 6 grams, Fiber 12 grams, Protein 11 grams, Sugar 11 grams

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