Vegan
Chickpeas in Curried Coconut Broth
Hot Rice Noodles
Ingredients
- 1 cup finely chopped onion
- 2 cloves garlic, minced
- 2 tsp olive oil
- 3 (15-oz) cans chickpeas, drained and rinsed
- 2 (14.5-oz) cans diced tomatoes
- 1 (13.5-oz) can light coconut milk
- 1 Tbsp curry powder
- 1 tsp salt
- ¼ tsp crushed red pepper
- ½ cup chopped fresh cilantro
Instructions
- Cook onion and garlic in hot oil in a large Dutch oven over medium heat 4 minutes or until tender.
- Add chickpeas, tomatoes, coconut milk, curry powder, salt, and crushed red pepper. Cover, reduce heat, and cook 15 minutes.
- Uncover and cook 10 minutes longer. Stir in cilantro, and serve over noodles.
Side Dish Ingredients
- 1½ (8-oz) pkg rice noodles
- 4 green onions, thinly sliced
Side Dish Instructions
- Cook noodles according to package directions. Toss noodles with onions.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
289
|
212
|
501
|
| Fat (g) | 9 | 0 | 9 |
| Sat. Fat (g) | 3 | 0 | 3 |
| Protein (g) | 12 | 2 | 14 |
| Carb (g) | 42 | 50 | 92 |
| Fiber (g) | 13 | 1 | 14 |
| Sodium (mg) | 1079 | 76 | 1155 |
Vegetarian Meal Plan
This recipe selected from the eMeals Vegetarian Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
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