Curried Chickpeas and Veggies Recipe

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Curried Chickpeas and Veggies
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  1. Heat oil in a saucepan on medium-low heat.
  2. While the pan warms, squash the garlic cloves with a wooden meat mallet or the broad side of a butcher knife. Make sure your fingers are out of the way and the blade is pointed away from you!
  3. Chop garlic into slightly smaller pieces (does not need to be minced) and add to the heated pan.
  4. Add curry powder, basil, paprika, soy sauce, ground pepper, salt, and lime juice to pan.
  5. Turn heat up to medium-high, and add the whole can of chickpeas, juice and all.
  6. Add frozen/fresh vegetables and stir until well mixed.
  7. Bring mixture to a low boil and simmer at medium-high heat for 10 minutes.
  8. Turn off heat and stir in the yogurt.
  9. Serve hot with bread, buns, naan, or similar things.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 176.23 Kcal (738 kJ)
Calories from fat 48.6 Kcal
% Daily Value*
Total Fat 5.4g 8%
Cholesterol 5.31mg 2%
Sodium 435.94mg 18%
Potassium 414.65mg 9%
Total Carbs 27.69g 9%
Sugars 2.35g 9%
Dietary Fiber 5.23g 21%
Protein 8.15g 16%
Vitamin C 12mg 20%
Iron 2.9mg 16%
Calcium 124.8mg 12%
Amount Per 100 g
Calories 90.42 Kcal (379 kJ)
Calories from fat 24.93 Kcal
% Daily Value*
Total Fat 2.77g 8%
Cholesterol 2.72mg 2%
Sodium 223.67mg 18%
Potassium 212.75mg 9%
Total Carbs 14.21g 9%
Sugars 1.21g 9%
Dietary Fiber 2.68g 21%
Protein 4.18g 16%
Vitamin C 6.2mg 20%
Iron 1.5mg 16%
Calcium 64mg 12%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 3.2
  • 5

Good Points

  • low fat,
  • saturated fat free,
  • low cholesterol,
  • good source of fiber

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