Curried Chickpeas
This Curried Chickpeas recipe is an easy, Indian-inspired dish that the whole family will love!
Foto: Spend With Pennies
Ingredients
4 servings
- 1 tablespoon salted butter
- 1 small yellow onion (sliced)
- 4 cloves garlic (minced)
- 2 teaspoons minced fresh ginger
- 1 ½ tablespoons yellow curry powder
- 1 red bell pepper (sliced, or green bell pepper)
- 1 jalapeño (seeded and minced)
- 15 ounces coconut milk (full fat, 1 can)
- 15 ounces canned diced tomatoes (1 can)
- 30 ounces canned chickpeas (2 x 15 oz cans, drained and rinsed)
- chopped fresh cilantro (for serving)
- 4 cups cooked white rice (for serving)
Steps
-
Cook onion in butter in a large saucepan until it begins to soften, about 3-4 minutes. Add garlic, ginger and curry powder. Cook just until fragrant, about 1 minute.
-
Stir in bell pepper and jalapeño. Continue to cook over medium heat until tender-crisp.
-
Add remaining ingredients and simmer uncovered about 15 minutes or until thickened.
-
Serve over rice with cilantro.
Nutrition Facts (per serving)
871
kkal
Protein
27g
(15%)
Carbs
119g
(66%)
Fat
35g
(19%)
Macronutrients
Calories87144% DV
Protein27g54% DV
Carbs119g40% DV
Fat35g54% DV
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
Total Ingredients
Rp 30.000
Per Serving
Rp 7.500/serving
🏠 Save ~Rp 60.000 compared to buying!
📋 Price Breakdown (17% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| salted butter | 1 tablespoon | - | - |
| small yellow onion | 1 | - | - |
| garlic | 4 cloves | - | - |
| minced fresh ginger | 2 teaspoons | - | - |
| yellow curry powder | 1.5 tablespoons | Rp 8.000/100g | Rp 12.000 |
| red bell pepper | 1 | - | - |
| jalapeño | 1 | - | - |
| coconut milk | 15 ounces | - | - |
| canned diced tomatoes | 15 ounces | Rp 12.000/kg | Rp 18.000 |
| canned chickpeas | 30 ounces | - | - |
| chopped fresh cilantro | - | - | - |
| cooked white rice | 4 cups | - | - |
*Estimated market prices, may vary by region
Source: Spend With Pennies
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