Indian

Chickpea and Zucchini Biryani is for Dinner.

Chickpea and Zucchini Biryani takes 5 minutes to prepare.

Chickpea and Zucchini Biryani takes 30 minutes to cook.

Chickpea and Zucchini Biryani makes 6 servings.

The ingredients for Chickpea and Zucchini Biryani are:

1 Tbsp Olive Oil
? large sweet onion, chopped
2 zucchinis or large yellow squash, cut into bite-sized pieces
? tsp cumin
? tsp chili powder
1 15 oz can of chickpeas, rinsed and drained
1 large (32 oz.?) can of crushed tomatoes
? cup water
? cup Biryani Curry Paste
white or brown rice (calorie count is for ? cup/serving)
yogurt cheese and chopped parsley or cilantro to garnish

Here is how you make Chickpea and Zucchini Biryani:

Put yogurt in strainer with cheese cloth or coffee filter if making yogurt cheese. Can substitute labne or feta cheese.Heat olive oil over med-high heat in dutch oven w/ a lid. Saute onion until begins to soften (about 2 min.). Add squash, cumin and chili powder. Stir and cook until fragrant (another 1-2 minutes). Add chickpeas, tomatoes, water, and biryani paste. Reduce heat and simmer covered for about 30 minutes. Cook rice and heat bread (good with pita or naan) while Biryani simmers. Serving Size: 6 Servings ~ 1 - 1.5 cup each over 1/2 cup of riceNumber of Servings: 6Recipe submitted by SparkPeople user RHONDAMCCARTY.

The nutritional information for Chickpea and Zucchini Biryani is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 323.7

• Total Fat: 7.3 g
• Cholesterol: 2.5 mg
• Sodium: 768.9 mg
• Total Carbs: 55.6 g
• Dietary Fiber: 7.1 g
• Protein: 9.8 g

Chickpea and Zucchini Biryani is Indian cuisine.

The dietary needs meet for Chickpea and Zucchini Biryani is Vegetarian