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Curried Tomatoes and Chickpeas

Curried Tomatoes and Chickpeas
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Serves 4| Hands-On Time: | Total Time:



  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.
By August, 2012

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 .

Quick Tip

Brown Basmati Rice
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.

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    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.