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RECIPE
12 INGREDIENTS4 STEPS20MIN

Chickpea Curry

4.3
3 Ratings

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In the Kitchen with Jonny

I'm Jonny. I was born in New York City but I grew up in the Dominican Republic. Cooking and baking are my passion, and I share my favorite recipes for desserts and savory dishes.
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This delicious Chickpea Curry is a perfect recipe for those who don't have time to cook!
20MIN
Total Time

In the Kitchen with Jonny

I'm Jonny. I was born in New York City but I grew up in the Dominican Republic. Cooking and baking are my passion, and I share my favorite recipes for desserts and savory dishes.
GO TO BLOG

Ingredients

US / METRIC
Servings:
2
Serves 2
4 1/4 cups
Canned Chickpeas , drained
13.5 fl oz
Coconut Milk
1 cup
Vegetable Stock
1
Large  Onion , chopped
2 cloves
Garlic , minced
1/2 Tbsp
Curry Powder
to taste
Salt and Pepper
1 Tbsp
1 Tbsp
Cooking Oil
1/2 Tbsp
1/4 tsp
Cayenne Pepper
to taste

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Nutrition Per Serving

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CALORIES
968
FAT
65.5 g
PROTEIN
26.7 g
CARBS
80.9 g

Cooking Instructions

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Step 1
In a frying pan, heat Cooking Oil (1 tablespoon) and Butter (1 tablespoon). Add Onion (1) and saute for 5-7 minutes, until onions are soft and golden brown. Season with Salt and Pepper (to taste).
Step 2
Add Garlic (2 clove) and Curry Powder (2 teaspoon). Cook, stirring, for 25 seconds.
Step 3
Add Vegetable Stock (1 cup), Canned Chickpeas (30 ounce), Coconut Milk (13.5 fluid ounce), Honey (2 teaspoon) and Cayenne Pepper (1/4 teaspoon). Bring mixture to a boil, then reduce the temperature. Simmer for 10 minutes.
Step 4
Taste and adjust seasonings as needed. Garnish with Fresh Cilantro (to taste). Serve with white or brown rice, naan or just by itself. Enjoy!

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Nutrition Per Serving
Calories
968
% Daily Value*
Fat
65.5 g
84%
Saturated Fat
43.6 g
218%
Trans Fat
0.0 g
--
Cholesterol
16.1 mg
5%
Carbohydrates
80.9 g
29%
Fiber
21.3 g
76%
Sugars
10.6 g
--
Protein
26.7 g
53%
Sodium
1505.2 mg
65%
Vitamin D
--
--
Calcium
228.5 mg
18%
Iron
12.6 mg
70%
Potassium
1228.1 mg
26%
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