Directions:
- Heat oil on medium high heat. Fry onions until slightly browned. Reduce heat to medium. Add garlic, curry, and paste. Stir and simmer about 2 minutes.
- Add chickpeas, reserved liquid, lemon juice, salt, and black pepper. Simmer 5-6 minutes, stirring occasionally.
- Add red pepper, to taste. Add margarine, stirring through to melt it. Stir and simmer for 5 minutes more or until chickpeas are softened and dish is hot. Serve over rice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 225.68 Kcal (945 kJ) | ||
| Calories from fat | 183.75 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.42g | 31% | |
|---|---|---|---|
| Sodium | 676.38mg | 28% | |
| Potassium | 218.69mg | 5% | |
| Total Carbs | 11.28g | 4% | |
| Sugars | 2.71g | 11% | |
| Dietary Fiber | 2.12g | 8% | |
| Protein | 2.25g | 5% | |
| Vitamin C | 8.5mg | 14% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 1.4mg | 8% | |
| Calcium | 38.6mg | 4% | |
| Amount Per 100 g | |||
| Calories | 241.5 Kcal (1011 kJ) | ||
| Calories from fat | 196.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.85g | 31% | |
|---|---|---|---|
| Sodium | 723.79mg | 28% | |
| Potassium | 234.02mg | 5% | |
| Total Carbs | 12.07g | 4% | |
| Sugars | 2.9g | 11% | |
| Dietary Fiber | 2.27g | 8% | |
| Protein | 2.41g | 5% | |
| Vitamin C | 9.1mg | 14% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 1.5mg | 8% | |
| Calcium | 41.3mg | 4% | |
* 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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