Curried chickpeas

Author: Sarah Swain - Food writer, stylist and recipe creator

Save to favs/meal planning

See favs

Serves: 4

Time to make: 20 mins

Ingredients

More weights & measures

1 tablespoon oil
1 onion, finely chopped
2 tablespoons curry paste
3 cups cooked chickpeagarbanzoXsgarbanzosX
½ cup vegetable stock
400g can chopped flavoured tomatoes
2 cups cooked green beans
2 tablespoons chopped fresh coriandercilantroX

$AVER recipes were costed at $5 or below at the time of publication. We are mindful that seasonal and regional availability and price fluctuations occur - click here for healthy shopping tips for greater savings.

Instructions

Stay Awake

1 Heat oil in a non-stick pan and cook onion until softened. Add curry paste. Cook for a few more minutes.

2 Add chickpeas and stir to coat with paste. Add stock and tomatoes. Bring to the boil. Simmer for 10 minutes. Stir in beans and coriander. Heat through and serve with rice.

Nutrition Info (per serve)

Calories 284 cal

Kilojoules 1190 kJ

Protein 12 g

Total fat 7 g

Saturated fat 1 g

Carbohydrates 45 g

Sugar 11 g

Dietary fibre 16 g

Sodium 730 mg

Calcium 100 mg

Iron 3.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

Save to favs/meal planning

See favs PRINT