Meal Details
1. Chickpea curry
2056cal, 62p, 130c, 120f (per meal)
2 2/3 tbsp (16g)
4 tsp (8g)
4 tsp (12g)
2 tsp (4g)
4 can (1620g)
4 can (1805mL)
2 2/3 tbsp (40mL)
4 medium (2-1/2" dia) (440g)
8 clove(s) (24g)
8 can(s) (3584g)
8 inch (2.5cm) cube (40g)
Recipe has been scaled from original by 4x. Adjust cook times and pan sizes accordingly.
1
Heat oil in a large skillet over medium-high heat. Add the onion and cook for 5-7 minutes, until softened.
2
Add garlic and ginger and cook for 1 minute, until fragrant. Stir in the spices and cook for 1 minute, until toasted.
3
Stir in chickpeas, coconut milk, crushed tomatoes, and a pinch of salt. Bring to a simmer. Reduce heat to medium-low and cook uncovered, stirring occasionally, until flavors meld and the sauce thickens slightly, 15–20 minutes. Serve.
2. Pita bread
156cal, 6p, 28c, 1f (per meal)
8 pita, small (4" dia) (224g)
Recipe has been scaled from original by 4x. Adjust cook times and pan sizes accordingly.
1
Cut pita into triangles and serve. If desired, pitas can also be warmed by microwaving or placing them in a warm oven or toaster oven.