- 1 tbsp olive oil
- 2 onions, sliced
- 2 cloves garlic, crushed
- 1 tsp cumin powder
- 1 tsp turmeric
- 1 green bell pepper, sliced
- 2 stalks celery, chopped
- 1/4 cup sliced fresh mushrooms
- 4 tomatoes, chopped
- 2 tsp chopped fresh cilantro
- 1 15 ounce can chickpeas, drained
- 2 tbsp water
- lettuce for serving
Add the bell pepper and sautee a few minutes longer, stirring constantly. Add the celery, mushrooms and tomatoes and stir well.
Cook for another minute, then sprinkle the cilantro on top. Stir the chickpeas into the mixture, add water, reduce the heat and cook for five minutes.
Serve hot as a side dish, or, cill and serve on a bed of lettuce as a curried chickpea salad.
Makes three servings.
Nutritional information per serving:
Calories: 253, Calories from Fat: 67
% Daily Value:
Total Fat: 7.5g, 12%; Saturated Fat: 0.7g, 4%
Cholesterol: 0mg, 0%
Sodium: 155mg, 6%
Total Carbohydrates: 40.5g, 14%
Dietary Fiber: 7.8g, 31%
Vitamin A 54%, Vitamin C 131%, Calcium 10%, Iron 20%