Curried Tomatoes and Chickpeas

Curried Tomatoes and Chickpeas
Paul Sirisalee
Want to turn this protein-rich salad into a delicious dinner? Serve with basmati rice, a dollop of yogurt, and warm naan or pita bread.

Get the recipes.
Serves 4
preparation
10
minutes
cooking
15
minutes

Ingredients

2
tablespoons
olive oil
4
scallions, sliced, white and light green parts separated
1
tablespoon
grated fresh ginger
1
teaspoon
curry powder
2
pints
grape tomatoes
1
15.5-ounce can chickpeas, rinsed
1
tablespoon
fresh lime juice
kosher salt and black pepper

Directions

  1. Heat the oil in a large skillet over medium heat. Cook the white parts of the scallions, the ginger, and the curry powder until fragrant, 1 to 2 minutes.
  2. Add the tomatoes and cook until beginning to burst, 5 to 7 minutes.
  3. Add the chickpeas and lime juice, sprinkle with the scallion greens, and season with ½ teaspoon salt and ¼ teaspoon pepper.

 

Sue Li
August 2012

Nutritional Information

  • Per Serving
  • Calories 158
  • Fat 8 g
  • Sat Fat 1 g
  • Cholesterol 0 mg
  • Sodium 386 mg
  • Protein 6 g
  • Carbohydrate 18 g
  • Sugar 3 g
  • Fiber 5 g
  • Iron 2 mg
  • Calcium 36 mg
What does this mean? See Nutrition 101.