Fish

Chickpea Vindaloo is for Dinner.

Chickpea Vindaloo takes 20 minutes to prepare.

Chickpea Vindaloo takes 40 minutes to cook.

Chickpea Vindaloo makes 5 servings.

The ingredients for Chickpea Vindaloo are:

Onions 1 medium, thinly sliced
Olive Oil, 1 tbsp
Ginger Root, 3 tsp, minced
Garlic, 3 cloves minced
Cumin, ground 1 tsp
Turmeric, ground, 1 tsp
Cinnamon, one 1 inch stick
Cardamom, 3 pods
Mushrooms, canned, 2 cups
Canned Tomatoes, 1 can
Cider Vinegar, 4 tbsp
Chickpeas (garbanzo beans), 2 cups
*Potato 2 small, cubed
Vegetable Broth, 2 cups
Yogurt, plain, low fat, 0.5 container (4 oz)

Here is how you make Chickpea Vindaloo:

Heat olive oil in a large pan. Cook thinly sliced onion for about 2 minutes over low heat. Stir in minced ginger and garlic. Add turmeric, cinnamon,cardamom, cook until onion is very tender. Increase heat to high, add mushrooms and tomatoes. Simmer for a few minutes and then add the vinegar and bring to a boil. Add the chickpeas, potatoes, 2 cups of vegetable stock and yogurt. Simmer until the liquid decreases and makes a thick sauce. Season with salt and pepper. Cayenne pepper can be added with the other spices if you like things a bit spicy.Number of Servings: 5Recipe submitted by SparkPeople user JANEE12.

The nutritional information for Chickpea Vindaloo is:

• Servings Per Recipe: 5
• Amount Per Serving
• Calories: 262.6

• Total Fat: 5.2 g
• Cholesterol: 1.4 mg
• Sodium: 1,014.7 mg
• Total Carbs: 46.1 g
• Dietary Fiber: 8.9 g
• Protein: 11.1 g

Chickpea Vindaloo is Indian cuisine.