Nutritional information does not include the following ingredients: Olive oil, Onion, Curry powder, can Tomatoes, canned Chickpeas, Potatoes
Please Note - Nutritional information is provided as a guide only and may not be accurate.
Everybody will love the speed and ease of this Chickpea Curry-In-A-Hurry. This spicy dish works well as a side dish or a main.
Chickpeas are a helpful source of zinc, folate and protein and are low in fat. They are also delish and have been found to assist with lowering cholesterol.
Cutting down on your meat expenditure by serving up a few vegetarian dishes during the week can add up to plenty of savings when shopping.
Method
Heat oil in large saucepan, cook onion, capsicum, garlic and curry powder, stirring until onion is soft.
Add vinegar, undrained tomatoes, chickpeas and potato.
Reduce to a simmer, cover and cook for about 20 minutes or until potato is tender. Stir occasionally
Recipe Hints and Tips:
Chickpea Curry in a Hurry is suitable to freeze for up to six months.
