Portobello-Broccoli Stir-Fry

Marinated Shrimp with Ginger and Lime

Ham and Wild Rice Soup

Your health. Your taste buds. Here are a few products that serve both masters.

Progresso®

Reduced Sodium Chicken Noodle Soup

Join us... for free! Let's take small, doable steps to eat—and live—better. Step one? Sign up today for free coupons, expert articles, delicious healthy recipes, and friendly advice from other folks like you.

In Eat Better America’s new video series, BAAAD HABITS!, we document a real family’s eating habits with a hidden camera and hold a healthy eating intervention to help the family healthify their food choices.

print the recipe, share it with friends, or sign up and log in to save it.

already a member? log in:

join now!

rant, rave, & review this recipe

Confirm Delete

Are you sure you want to delete your recipe review?
Yes | No

already a member? log in:

join now!

rant, rave, & review this recipe

Thanks for letting us poll your palate!

Your recipe rating, out of 5 stars, has been saved. Rate more recipes and help your fellow foodies find new favorites.

Chick Pea and Tomato Curry

Glorious Garbanzos

Garbanzo beans are loaded with plenty of fiber--the soluble kind. Start slowly so you have time to get used to added fiber in the diet!

4 reviews

4 ratings - Click to rate

Fire roasted tomatoes complement the complex curry spices in this simple dish. Serve with a steaming bowl of basmati rice or Indian flatbread. From eatbetteramerica.

Prep Time:30 min

Start to Finish:30 min

makes:6 servings (1 cup each)

1	tablespoon olive or vegetable oil
1	medium onion, chopped (1/2 cup)
3	cloves garlic, finely chopped
1	tablespoon finely chopped gingerroot
1	tablespoon curry powder
2	cans (15 oz each) chick peas or garbanzo beans, drained, rinsed
2	cans (14.5 oz each) Muir Glen® organic fire roasted diced tomatoes, undrained
1/2	cup finely chopped fresh cilantro
1	tablespoon fresh lemon juice
1/2	teaspoon coarse salt (kosher or sea salt)
	Hot cooked rice, if desired
	Plain yogurt, if desired

1.	In 3-quart saucepan, heat oil over medium heat. Add onion, garlic, gingerroot and curry powder; cook about 2 minutes, stirring frequently, until onions are tender.
2.	Stir in chick peas and tomatoes. Heat to boiling. Reduce heat; simmer uncovered 15 minutes, stirring occasionally. Stir in cilantro, lemon juice and salt.
3.	Serve over rice; top each serving with yogurt.
High Altitude (3500-6500 ft): No change.

Nutritional Information

1 Serving: Calories 270 (Calories from Fat 50); Total Fat 6g (Saturated Fat 1/2g, Trans Fat 0g); Cholesterol 0mg; Sodium 380mg; Total Carbohydrate 42g (Dietary Fiber 10g, Sugars 5g); Protein 12g % Daily Value*: Vitamin A 6%; Vitamin C 15%; Calcium 10%; Iron 30% Exchanges: 2 Starch; 1/2 Other Carbohydrate; 1 Vegetable; 1/2 Very Lean Meat; 1 Fat Carbohydrate Choices: 3 MyPyramid Servings: 1 tsp Fats & Oils, 3 oz-equivalents Meat & Beans, 1 1/2 c Vegetables
*% Daily Values are based on a 2,000 calorie diet.

4 Reviews

print review with recipe

Amazing!

As a dietitian, I am always looking for new ways to incorporate alternate sources of proteins in the meals I prepare for my husband and I. I saw this, and am in love! Even my firefighter hubby loves this! So very easy for a weeknight meal, and so filling and flavorful! I did add more tomatoes, and more curry, but other than that, followed recipe exactly! I brought it with me for lunch today, and cannot wait for noon to get here! Thanks for another great one!
Posted at 8:05 AM on April 30 2009 by Amber

print review with recipe

a new favorite

This recipe is a simple, last minute meal in our house, and definately ranks as comfort food. Even my meat-loving husband requests it.
Posted at 9:37 AM on October 31 2008 by Tenbrian

print review with recipe

Chick Pea & Tomato Curry

As the weather is starting to cool, this hit the spot on a cool, rainy evening for me. It is in the "comfort food" category. This is a wonderful dish to make for dinner as a one dish meal. I had a great left over to take to work for lunch the next day. I am going to make this again and brown the chick peas as per the suggestions from another reviewer. I added an extra clove of garlic as I often do in recipes calling for garlic. I do recommend the plain yogurt as a condiment.
Posted at 4:15 PM on October 9 2008 by critterbug

print review with recipe

One of the best on the site!

I LOVE this recipe, my boyfriend loved it, and my co-worker loved it, her boyfriend loved it, etc. One big thing, as a chick pea fan to begin with, I really suggest a trick that you should always do with chick peas: take some time and brown them before you make the recipe. Just toss them with some olive oil in a skillet or wok over high heat, stirring frequently till they get a warm brown color. It really enhances the flavor and helps keep them from turning mushy. Otherwise this recipe was perfect and needed no alteration!
Posted at 3:00 PM on September 23 2008 by queen_merla