Vegetarian

North Indian curried chickpeas is for Dinner.

North Indian curried chickpeas takes 10 minutes to prepare.

North Indian curried chickpeas takes 25 minutes to cook.

North Indian curried chickpeas makes 4 servings.

The ingredients for North Indian curried chickpeas are:

Eggplant, cubed fresh , 10 oz
Tomatoes, canned stewed, 1 - 14.5 oz can
Onions, raw, 1/4 cup, chopped
Spinach, fresh, 4 cups
Spices to taste: cumin (about 1 t), cloves (about 2 whole), nutmeg (a few grates), corriander, caramom, red pepper flakes, turmeric (about 1/4 t each)
Water (about 2 cups, add more if longer simmer times)
Beans, garbanzo, canned, 1- 15.5 oz can
Greek yogurt, nonfat 1 cup

Here is how you make North Indian curried chickpeas:

Add all ingredients except chickpeas and yogurt to a medium-sized saucepan; simmer until reduced to a creamy sauce. Use a pastry cutter to mash eggplant and tomato bits if desired. Some strands of spinach will remain. Add chickpeas and simmer until warmed. Serve garnished with 1/4 cup of non-fat Greek yogurt.Serving Size: Makes four servings aboutNumber of Servings: 4Recipe submitted by SparkPeople user SEAJESS.

The nutritional information for North Indian curried chickpeas is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 160.1

• Total Fat: 2.4 g
• Cholesterol: 0.0 mg
• Sodium: 744.8 mg
• Total Carbs: 27.5 g
• Dietary Fiber: 6.8 g
• Protein: 8.8 g

North Indian curried chickpeas is Indian cuisine.

The dietary needs meet for North Indian curried chickpeas is Vegetarian