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Low-calorie Curried Chickpeas Recipe

Caned chickpeas are used with a small amount of canola oil spices onions garlic ginger and tomatoes

Ingredients

1. Canned Chick peas: 1 Can drained
2. Canola oil: 2 teaspoons
3. Red Onion: ¼ cup finely chopped

4. Fenugreek seeds: ¼ teaspoon
5. Garlic: 1 teaspoon minced
6. Fresh Ginger: 1 teaspoon peeled and chopped fine

7. Cumin powder: ½ teaspoon

8. Thyme or Carom powder: ¼ teaspoon

9. Chopped Tomatoes: ¼ Cup

10. Cayenne pepper: ¼ teaspoon or to taste

11. Black ground pepper: ¼  teaspoon
12. Sea Salt: ½ teaspoon or to taste

13. Lime or Lemon juice: 1 teaspoon

14. Water: ¼ cup

Method

1. Heat Canola oil in pan.

2. Add onions. Sauté  onions till edges start to turn brown.

3. Add Fenugreek seeds, Garlic and ginger. Cook two minutes.

4. Add cumin powder and thyme. Cook about 30 seconds to one minute.

5. Add remaining remaining ingredients including drained chickpeas. Bring to a boil. Simmer on low for 10 minutes. You may mash half of the chickpeas with a fork before adding to give it hearty thickness.

Yield: 2½ Cups

Serving Size: 1 Cup

Food group per serving

Dried beans: ¾ Cup

Vegetables: ¼ Cup