Curried Tomatoes and Chickpeas
Serves 4|
Hands-On Time:
|
Total Time:
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
- 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.
- Add the tomatoes and cook until beginning to burst, 5 to 7 minutes.
- Add the chickpeas and lime juice, sprinkle with the scallion greens, and season with ½ teaspoon salt and ¼ teaspoon pepper.
Nutritional Information
- Per Serving
- Calories 158
- Fat 8g
- Sat Fat 1g
- Cholesterol 0mg
- Sodium 386mg
- Protein 6g
- Carbohydrate 18g
- Sugar 3g
- Fiber 5g
- Iron 2mg
- Calcium 36mg
What does this mean? See
Nutrition 101
.
Similar Recipes
Quick Tip
To turn this protein-rich salad into a delicious dinner, serve it with basmati rice, a dollop of yogurt, and warm naan or
pita bread.
What's on Your Plate?
Advertisement
FRESH PICK
Cranberries
High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost
always eaten cooked, as in the classic Thanksgiving relish.
