WHY IT’S LIGHT Because lots of Indian food entrees use high-fat ghee (clarified butter) or coconut milk as the cooking liquid, they can contain more fat and calories than you might think. For this vegetarian curry, chickpeas and spices are simmered simply in water, yet the results are still delicious. Serve with rice or warm whole-wheat pitas.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
In a large straight-sided skillet, heat olive oil over medium-high. Add onion and cook, stirring occasionally, until dark brown around edges, about 6 minutes. Add garlic, curry, cinnamon, and cloves; cook, stirring, until fragrant, 30 seconds.
Step 2
Add chickpeas, ketchup, and the water; season with salt and pepper. Bring to a boil; reduce to a simmer, cover, and cook 20 minutes.
Step 3
Uncover and increase heat to medium-high; cook, stirring, until sauce is slightly reduced, about 5 minutes. Serve topped with cilantro, with lemon wedges alongside, if desired.
nutrition information
Step 4
(Per Serving)
Step 5
Calories: 285
Step 6
Fat: 5.5g (0.6g Saturated Fat)
Step 7
Protein: 12.8g
Step 8
Carbohydrates: 46.8g
Step 9
Fiber: 9.7g
