Vegetarian

Vegetable and Chickpea Curry is for Soup.

Vegetable and Chickpea Curry takes 20 minutes to prepare.

Vegetable and Chickpea Curry takes 360 minutes to cook.

Vegetable and Chickpea Curry makes 6 servings.

The ingredients for Vegetable and Chickpea Curry are:

1 tbsp Extra Virgin Olive Oil
1.5 serving 1 cup onion chopped (by KAYLCEY)
1 cup, chopped Carrots, raw
1 tbsp Curry powder
1 tsp unpacked Brown Sugar
1 tsp Ginger Root
5 gram(s) Fresh Garlic (1 clove = 3g) (by AMBUDMAN)
.06 cup Hot chile pepers
3 cup Chickpeas (garbanzo beans) cooked from dry beans
1 medium (2-1/4" to 3-1/4" dia.) Potato, raw
1 serving 1 Med. Green Bell Pepper
1 cup Green Beans (snap)
.5 tsp Salt
.25 tsp Pepper, black
3.5 serving 14.5 oz Canned Diced Tomatoes (by NORTONGIRL1)
2 cup Vegetable Broth
3 cup Spinach, fresh
6 serving 54th Street Grill - Lemon Wedge (by HOPIEPOKIE)

Here is how you make Vegetable and Chickpea Curry:

Heat oil in a large nonstick skillet over medium heat. Add onion and carrot' cover and cook 5 minutes or until tender. Add curry powder, sugar, ginger, garlic, and chile; cook 1 minute, stirring constantly.Place onion mixture in a 5-quart electric slow cooker. Stir in chickpeas and next 8 ingredients (through broth). Cover and cook on HIGH 6 hour or until vegetables are tender. Add spinach and coconut milk; stir until spinach wilts. Serve with lemon wedges.Serving Size:?6 servings, 1 and ⅓ cup vegetable stew and 1 lemon wedge

The nutritional information for Vegetable and Chickpea Curry is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 259.5

• Total Fat: 4.9 g
• Cholesterol: 0.0 mg
• Sodium: 549.5 mg
• Total Carbs: 42.3 g
• Dietary Fiber: 11.2 g
• Protein: 10.0 g

The dietary needs meet for Vegetable and Chickpea Curry is Vegetarian