This is my own concoction that I throw together every once in a while. I made it last night and had leftovers today. I absolutely LOVE making and eating it. This is what I do:
~ Start stir-frying the onions, gardlic, carrots, and green peppers until the carrots are softish. I add the curry powder, cumin, and turmeric while it’s all cooking together.
~ I then put in the chickpeas and stewed tomatoes, and add some more curry powder and cumin. And then add a little salt. Let it simmer until the rice is done…. Voila! Crystal’s Chickpea Curry! So easy, nutritious, and tasty!

I usually eat it with brown rice, which I start at least 15 minutes before I start stirfrying the vegetables.

In total, I made enough for 4 servings, which would be about 12 grams of protein from the stirfry and rice together. Last night I had two servings and today I ate two servings as well.

Nutritional breakdown:
Chickpeas, 1cup:

Amount Per Serving
Calories: 119

% Daily Value*

Total Fat 1g 1%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 299mg 12%
Total Carboydrates 23g 7%
Dietary Fiber 4g ~
Sugars 0g ~
Protein 5g 9%

Vitamin A 0% Vitamin C 6%
Iron 7% Calcium 3%

Tomatoes, canned, whole, no salt added, 1 cup:

Amount Per Serving
Calories: 45

% Daily Value*

Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 24mg 1%
Total Carboydrates 10g 3%
Dietary Fiber 2g ~
Sugars 7g ~
Protein 2g 4%

Vitamin A 6% Vitamin C 56%
Iron 7% Calcium 7%

Carrots, raw, chopped, 1 cup:

Amount Per Serving
Calories: 52

% Daily Value*

Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 88mg 3%
Total Carboydrates 12g 4%
Dietary Fiber 4g ~
Sugars 6g ~
Protein 1g 2%

Vitamin A 308% Vitamin C 12%
Iron 2% Calcium 4%

Brown rice, long-grained, 1 cup:

Amount Per Serving
Calories: 216

% Daily Value*

Total Fat 2g 2%
Saturated Fat 0g 1%
Cholesterol 0mg 0%
Sodium 10mg 0%
Total Carboydrates 45g 14%
Dietary Fiber 4g ~
Sugars 1g ~
Protein 5g 10%

Vitamin A 0% Vitamin C 0%
Iron 4% Calcium 1%
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