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4 Serves
64 Mins
Finely dice the yellow onion and mince the garlic cloves using a chef's knife on a cutting board.
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Vitamin K
14 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
375 µg / 400 µgCalcium
141 mg / 1,300 mgIron
7 mg / 18 mgMagnesium
118 mg / 420 mgPhosphorus
404 mg / 1,250 mgPotassium
785 mg / 4,700 mgSodium
327 mg / 2,300 mgZinc
4 mg / 11 mgCopper
1 mg / 0.9 mgManganese
3 mg / 2.3 mgSelenium
10 µg / 55 µgFiber
19 g / 28 gSugar
12 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
47 gAlcohol
0 g
Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté until translucent, then stir in the minced garlic and curry powder, cooking for another minute until fragrant.
Add the chickpeas to the pot along with the low sodium chicken broth. Bring the mixture to a gentle simmer.
Cover the pot and let the curry simmer on low heat to allow the flavors to meld and the sauce to thicken slightly.
Season the curry with salt and black pepper to taste, then serve hot in bowls.
25
g75
g24
g
