Curried Chickpeas

This recipe includes tomatoes, which are on the list of higher reactive foods, as well as being a nightshade.  there's only 1/4 of a tomato per recipe.

                     
* Exported from MasterCook *

                              Chickpea Curry

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Lunch Ideas                     Plan Friendly
                vegetables                      vegetarian

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2               Tbsp  canola oil
  1                med  yellow onion -- finely chopped (about 1 1/2 c)
     1/2           tsp  cayenne
  1                tsp  coriander seeds -- finely ground
  1                tsp  garlic -- grated
  1                tsp  fresh ginger -- finely grated
     1/2           tsp  ground turmeric
  1                med  tomato -- finely chopped (about 1 c)
  1 1/2              c  fresh dill weed -- with tender stalk, finely chopped
  1                can  chickpeas, canned -- (15.5 oz) rinsed and drained - low sodium
     1/4             c  water
     1/4           tsp  salt

        Heat oil in medium saucepan over medium heat and saut? onion until softened, about 5 minutes. Add cayenne, coriander, garlic, ginger, and turmeric and stir 3 to 4 minutes.

        Mix in tomato and cook until soft, about 5 minutes. Add 1 c dillweed, chickpeas, water, and salt and simmer 5 minutes. Sprinkle with the remaining 1/2 c dillweed.

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Per Serving (excluding unknown items): 154 Calories; 8g Fat (44.2% calories from fat); 4g Protein; 18g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 319mg Sodium.  Exchanges: 1 Grain(Starch); 1 Vegetable; 1 1/2 Fat.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0