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Indian-Spiced Chickpeas and Tomatoes
Source: Karen Berman

Aromatic chickpeas and tomatoes make a great side dish.

Prep Time: 5 minutes
Cook Time: 22 minutes
Difficulty: Easy

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

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