Directions:
- In a large saucepan over medium heat, saute the cinnamon, cloves and cumin seeds in oil until aromatic, about 1-2 minutes. Add rice; cook and stir until lightly browned. Add water and mint. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until rice is tender.
- Meanwhile, in a large skillet, saute onion and cinnamon in oil until onion is tender. Add the curry, garlic and ginger; cook 1 minute longer. Add the garbanzo beans, water, tomato sauce, lemon juice and salt; bring to a boil. Reduce heat; simmer, uncovered, for 4-6 minutes or until slightly thickened. Discard cinnamon; stir in cilantro.
- Fluff rice with a fork. Discard cinnamon and cloves. Serve with garbanzo curry. Yield: 3 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 388.43 Kcal (1626 kJ) | ||
| Calories from fat | 92.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.23g | 16% | |
|---|---|---|---|
| Sodium | 569.84mg | 24% | |
| Potassium | 568.36mg | 12% | |
| Total Carbs | 64.15g | 21% | |
| Sugars | 4.43g | 18% | |
| Dietary Fiber | 9.27g | 37% | |
| Protein | 7.41g | 15% | |
| Vitamin C | 20.5mg | 34% | |
| Vitamin A | 2mg | 66% | |
| Iron | 238.2mg | 1323% | |
| Calcium | 145.4mg | 15% | |
| Amount Per 100 g | |||
| Calories | 93.17 Kcal (390 kJ) | ||
| Calories from fat | 22.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.45g | 16% | |
|---|---|---|---|
| Sodium | 136.68mg | 24% | |
| Potassium | 136.32mg | 12% | |
| Total Carbs | 15.39g | 21% | |
| Sugars | 1.06g | 18% | |
| Dietary Fiber | 2.22g | 37% | |
| Protein | 1.78g | 15% | |
| Vitamin C | 4.9mg | 34% | |
| Vitamin A | 0.5mg | 66% | |
| Iron | 57.1mg | 1323% | |
| Calcium | 34.9mg | 15% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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