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Chickpea and Tomato Curry

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"Fresh ginger, hot peppers, and mushrooms make a spicy (and quick) chickpea and tomato curry that's delicious served over hot rice."
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servings 175 cals
Original recipe yields 6 servings


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  1. Heat the Melt in a deep wok or a saucepan over medium heat. Add the onion, ginger and pepper and saute for 15 minutes, until all veggies are wilted and browning. Add the garlic and saute for 1 minute.
  2. Add the chickpeas and spices and cook for 3 minutes. Then add the tomatoes and cook another 2 minutes. Add the coconut milk and combine. Bring the mixture to a boil and cook 10 minutes to thicken slightly. Serve over rice.

Nutrition Facts

Per Serving: 175 calories; 10.8 g fat; 17.5 g carbohydrates; 4.6 g protein; 0 mg cholesterol; 567 mg sodium. Full nutrition

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