dinner recipe · #01275
Zucchini Canned Chickpeas Curry
A practical recipe from the Pantry Match catalog, with cook-friendly measurements and estimated nutrition per serving.
- Total time
- 40 min
- Servings
- 4
- Difficulty
- Level 2
- Ingredients
- 12
Prep15 min
Cook25 min
Inactive0 min
Total40 min
Ingredients
- 12 ozCanned Chickpeas
- 12 ozZucchini
- 1½ cupsCoconut Milk Beverage
- 1 cupTomato Sauce
- ½ cupVegetable Broth
- 1 onionYellow Onion
- 3 clovesGarlic
- 1 tbspCurry Powder
- ½ tspCumin
- 1 tbspNutritional Yeast
- 1 tbspOlive Oil
- ½ tspTable Salt
Instructions
- Drain the Canned Chickpeas if needed. Wash the Zucchini under running water, keep leafy greens separate from raw meat and poultry, cut it into bite-size pieces, chop the Yellow Onion, and mince the Garlic.
- Heat the Olive Oil in a pot. Cook the Yellow Onion, Garlic, Curry Powder, Cumin, Nutritional Yeast, and Zucchini for 6 minutes.
- Stir in the Canned Chickpeas, Coconut Milk Beverage, Tomato Sauce, Vegetable Broth, and Table Salt. Simmer for about 18 minutes until the Zucchini is tender and the curry is hot throughout.
Estimated nutrition
Per serving, calculated from primary ingredients
- Protein
- 11.2 g
- Carbohydrates
- 34 g
- Fat
- 8.7 g
- Fiber
- 9.7 g
- Sodium
- 611.7 mg
Some source nutrients are unavailable. Brands, substitutions, cooking, draining, and discarded ingredients can change these estimates.
Allergen check
No catalog allergens are listed for the primary ingredients.
Recheck every package and recalculate allergens when using a substitution; alternatives can add or remove allergens.