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Gluten-Free Chick Pea and Tomato Curry

Gluten-Free Chick Pea and Tomato Curry

Being quick and easy to prepare, it is also gluten-free and dairy-free.
Prep Time30 mins
Total Time30 mins
Course: Dips, Sauces
Cuisine: Indian
Keyword: Chick pea, Gluten-Free, Gluten-Free Chick Pea and Tomato Curry, Indian
Servings: 6
Calories: 220kcal


  • 1 tbsp Olive or vegetable oil
  • ½ cup Onion 1 medium chopped
  • 3 Cloves garlic finely chopped
  • 1 tbsp Finely chopped gingerroot
  • 1 tbsp Gluten-free curry powder
  • 30 oz Gluten-free chick peas, drained, rinsed 2 cans
  • 29 oz Fire roasted diced tomatoes, undrained 2 cans
  • ½ cup Finely chopped fresh cilantro
  • 1 tbsp Fresh lemon juice
  • ½ tsp Coarse salt (kosher or sea salt)
  • Hot cooked rice, if desired
  • Plain yogurt, if desired


  • In 3-quart saucepan, heat oil over medium heat. Cook onion, garlic, gingerroot and curry powder in oil about 2 minutes, stirring frequently, until onion is tender
  • Stir in chick peas and tomatoes. Heat to boiling. Reduce heat; simmer uncovered 15 minutes, stirring occasionally. Stir in cilantro, lemon juice and salt.
  • Serve over rice; top each serving with yogurt.

Nutrition Facts

1 servings per container

  • Amount Per ServingCalories220
  • % Daily Value *
  • Total Fat 5g 8%
    • Saturated Fat 0.5g 3%
    • Trans Fat 0.0g
  • Sodium 630mg 27%
  • Potassium 180mg 6%
  • Total Carbohydrate 33g 11%
    • Dietary Fiber 8g 32%
    • Sugars 1g

  • Vitamin A 15%
  • Vitamin C 4%
  • Calcium 10%
  • Iron 10%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

What do you think?

Written by Lisa Yarde

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