It's YOUR Diabetes Life!

If you are not already a member - Register Now!

Forgot Password?

Welcome
My Profile | Log Out

Search from thousands of diabetes-friendly recipes that meet the dLife Nutritional Guidelines.*

Enter keyword(s) or ingredient(s)

Enter a food:

Advanced Search

Select as many of the options below to refine your search, then click "Search" above.
dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Indian-Spiced Chickpeas and Tomatoes

Source: Karen Berman

Aromatic chickpeas and tomatoes make a great side dish.

Nutrition Facts

Makes 2 servings
Amount Per Serving

Calories	156.0

Total Carbs	17.6 g

Dietary Fiber	4.8 g

Sugars	7.4 g

Total Fat	8.4 g

Saturated Fat	0.6 g

Unsaturated Fat	2.0 g

Potassium	119.9 mg

Protein	4.4 g

Sodium	483.8 mg

Dietary Exchanges 8.4 Fat, 1.2 Vegetables, 0.6 Starch, 0.2 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
Powered by ESHA

Servings

Ingredients

1.0
1 each cooking spray 1.0
1 tbsp canola oil 0.75
0 3/4 tsp ground cumin 0.5
0 1/2 tsp tumeric, ground 0.5
0 1/2 tsp curry powder 0.5
0 1/2 tsp fresh ginger root 1.0
1 each medium onions 0.5
0 1/2 cup chopped tomato 5.0
5 oz canned garbanzo beans 0.25
0 1/4 tsp salt 0.125
0.125 tsp black pepper 0.25
0 1/4 cup tap water 1.0
1 tsp fresh cilantro

Directions

Spray an ovenproof skillet with cooking spray, add 2 teaspoons oil and tilt pan to coat. Add cumin, turmeric, and curry powder and heat over medium-high heat about 30 seconds.
Reduce heat to medium. Add remaining oil, ginger, and onion and stir gently to coat. Cook, stirring frequently, 5 minutes, or until onion softens. If pan becomes too dry, spray with a little more cooking oil spray.
Add tomatoes and cook about 2 minutes. Add chickpeas, salt, pepper, and1/4 cup water and stir to combine; cook about 15 minutes, or until tomatoes are mushy and chickpeas are tender. Garnish with cilantro and serve.