Indian

Chickpea curry with tomatoes and broccoli is for Dinner.

Chickpea curry with tomatoes and broccoli takes 15 minutes to prepare.

Chickpea curry with tomatoes and broccoli takes 30 minutes to cook.

Chickpea curry with tomatoes and broccoli makes 9 servings.

The ingredients for Chickpea curry with tomatoes and broccoli are:

8 T lemon juice
? t salt
6 or 7 pickled jalapeno rings, with seeds, chopped (or more!)
1/2 tbsp powdered ginger
3 onions (diced)
3 T olive oil
1 large (796 mL) can of diced tomatoes
2 540 mL cans chickpeas (rinsed and drained)
3 or 4 cups bite-sized broccoli crowns (fresh or frozen, thawed)
and either:
6 T curry powder
or
2 T ground coriander
2 T ground cumin
1 t turmeric powder
4 t garam masala
1/2 t cayenne pepper

Here is how you make Chickpea curry with tomatoes and broccoli:

? Put 4 tablespoons of the chopped onions, t salt, green chilli or jalapeno, ginger and lemon juice in a bowl. Mix and set aside. ? Heat oil in a wide pan/pot over med-high heat. When hot, add the remaining onion and stir and fry for 8-10 minutes until they start to brown. ? Add the tomatoes, stir and cook for another few minutes.? Put in the coriander, cumin, turmeric garam masala and cayenne (or curry powder), stir and cook for 30 seconds. ? Put in the drained chick peas, . Stir to mix and bring to a simmer. ? Add broccoli, cover and reduce heat to low. Simmer 20 min or so, stirring occasionally. ? Add lemon juice and onion mixture, stir and cook for another minute or two.? Eat!Number of Servings: 9Recipe submitted by SparkPeople user FISH08.

The nutritional information for Chickpea curry with tomatoes and broccoli is:

• Servings Per Recipe: 9
• Amount Per Serving
• Calories: 192.6

• Total Fat: 6.8 g
• Cholesterol: 0.0 mg
• Sodium: 393.7 mg
• Total Carbs: 29.0 g
• Dietary Fiber: 8.3 g
• Protein: 7.6 g

Chickpea curry with tomatoes and broccoli is Indian cuisine.