Curried Tomatoes and Chickpeas

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Photo by Paul Sirisalee
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 158 calories
    • 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

Ingredients

  1. Check 2tablespoons olive oil
  2. Check 4 scallions, sliced, white and light green parts separated
  3. Check 1tablespoon grated fresh ginger
  4. Check 1teaspoon curry powder
  5. Check 2pints grape tomatoes
  6. Check 1 15.5-ounce can chickpeas, rinsed
  7. Check 1tablespoon fresh lime juice
  8. Check 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.