Crockpot Chickpea Curry - One Cup Serving Recipe

Looking for an easy Crockpot Chickpea Curry - One cup serving recipe? Learn how to make Crockpot Chickpea Curry - One cup serving using healthy ingredients.


Submitted by kategrass

Makes 10 servings



Makes 10 cups total. Adapted from: http://www.savvyvegetarian.com/vegetarian-recipes/crockpot-chickpea-curry.php

Recipe Ingredients for Crockpot Chickpea Curry - One cup serving

1 tbsp organic canola oil
1 onion, diced
198 grams carrot
91 grams red bell pepper
110 grams green bell pepper
10 oz mushrooms
2 cloves garlic, minced (substitute asoefetida if desired)
1 tbsp ginger
1 tsp cumin
1 tsp coriander
1 tsp turmeric
1 tsp salt
3 1/2 cups chickpeas - 2 15 oz cans
2 cups water or bean cooking liquid
12 oz diced tomatoes
1/2 tsp garam masala

Recipe Directions for Crockpot Chickpea Curry - One cup serving

  1. In a stainless steel or cast iron pan, sauté oil, onions, ginger, and garlic for 5 minutes

  2. Place onion mixture and all other ingredients except for garam masala in a Crockpot

  3. Add more water if need to bring the liquid just to the top of the beans. Add more water during cooking if needed.

  4. Cook on low for 6 hours. Before serving, add garam masala

Categories

Soup

Nutrition Facts
Serving Size 251.8g
Amount Per Serving
Calories
125
Calories from Fat
29
% Daily Value*
Total Fat
3.2g
5%
Saturated Fat
0.3g
1%
Trans Fat
0.0g
Cholesterol
0mg
0%
Sodium
372mg
15%
Potassium
312mg
9%
Total Carbohydrates
18.7g
6%
Dietary Fiber
4.4g
18%
Sugars
4.0g
Protein
6.4g
Vitamin A 87% Vitamin C 55%
Calcium 5% Iron 9%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
A
  Good points
  • Low in saturated fat
  • No cholesterol
  • High in dietary fiber
  • Very high in vitamin A
  • Very high in vitamin C
  •   Bad points
  • High in sodium
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