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Nutrition Facts
Serving Size 325 g
(Approx. 8 Servings)
Amount Per Serving
Calories 190 Calories From Fat 35
% Daily Value*
Total Fat 4 g 6%
Saturated Fat 2.5 g 13%
Trans Fat 0.0 g
Cholesterol 0 mg 0%
Sodium 480 mg 20%
Total Carbohydrate 32 g 11%
Dietary Fiber 7 g 28%
Sugars 6 g
Protein 8 g
Vitamin A 60% Iron 15%
Vitamin C 70% Calcium 6%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Curried Chickpeas and Vegetables

Prep Time
25 minutes
Cook Time
5 hours
Total Time
5 h 25 m
8  People


Recipe makes 8 Servings

1 Tbsp olive oil
1 1/2 cup(s) white onion, chopped
3 carrots, thinly sliced
1 Tsp curry powder
1 Tsp brown sugar
1 Tsp ginger, grated
2 garlic, minced
1 serrano peppers, seeds removed and pepper minced
3 cup(s) canned chickpeas, drained and rinsed
1 1/2 cup(s) baking potato, peeled and cubed
1 cup(s) green bell peppers, diced
1 cup(s) frozen cut green beans, thawed
1/2 Tsp fine sea salt
1/4 Tsp black pepper
1/8 Tsp ground red pepper
14 1/2 Oz diced tomatoes
14 Oz vegetable broth
3 cup(s) bunched spinach
1 cup(s) lite coconut milk
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Heat oil on medium in a large skillet. Add onions and carrots and cook 5 minutes or until tender.
Add curry powder, brown sugar, ginger, garlic and chili. Cook 1 minute stirring constantly.
Pour mixture into a 5-quart slow cooker and add chickpeas, potato, bell pepper, green beans, salt, black pepper, red pepper, diced tomatoes and vegetable broth. Cover and cook 6 hours on high or until vegetables are tender.
Add spinach and coconut milk and stir until spinach is wilted.
Serve with lemon wedges.


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