[Beila]

i really like my version of curried chickpeas. it reminds me of indian food, and i get that craving out of my system after eating this!

serves 1:
1/2 cup chick peas from can
1/4 cup almond milk
1/4 cup chopped onion
1/4 cup green bell peppers
curry powder
cumin
cayenne pepper
garlic powder
olive oil

heat the onion and bell peppers with oil. add chick peas and milk and dry ingredients. leave on medium heat allowing the almond milk to soak up the spices and make a curry like consistency, about 10 min.

sometimes you can add a bit of cherry tomatoes. soooo good!

about 150 cals!

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try adding the flavors of indian dishes to your diet food such as garam masala to egg omletes, mangos to your yogurt (try greek yogurt, it's thick), and curry powder to veggies.

As for the naan, try spelt tortillas. They taste like naan to me and are healthier and have protien and fiber.

Sorry if the above is not what you were looking for, but thought that i'd give all the indian food lovers out there some ideas that i use that help me get a taste of that craving!

[Munchy]

Ooh, I make a chickpea curry too. It's essential that you use fire roasted tomatoes, or it doesn't really taste the same.

Chick Pea and Tomato Curry
Fire roasted tomatoes complement the complex curry spices in this simple dish. Serve with a steaming bowl of basmati rice or Indian flatbread.

Prep Time:30 min
Start to Finish:30 min
Makes:6 servings (1 cup each)

1 tablespoon olive or vegetable oil
1 medium onion, chopped (1/2 cup)
3 cloves garlic, finely chopped
1 tablespoon finely chopped gingerroot
1 tablespoon curry powder
2 cans (15 oz each) chick peas, drained, rinsed
2 cans (14.5 oz each) Muir GlenŽ organic fire roasted diced tomatoes, un-drained
1/2 cup finely chopped fresh cilantro
1 tablespoon fresh lemon juice
1/2 teaspoon coarse salt (kosher or sea salt)
Hot cooked rice, if desired
Plain yogurt, if desired

1. In 3-quart saucepan, heat oil over medium heat. Cook onion, garlic, ginger root and curry powder in oil about 2 minutes, stirring frequently, until onions are tender.
2. Stir in chick peas and tomatoes. Heat to boiling. Reduce heat; simmer uncovered 15 minutes, stirring occasionally. Stir in cilantro, lemon juice and salt.
3. Serve over rice; top each serving with yogurt.
High Altitude (3500-6500 ft): No change.

1 Serving: Calories 270 (Calories from Fat 50); Total Fat 6g (Saturated Fat 1/2g, Trans Fat 0g); Cholesterol 0mg; Sodium 380mg; Total Carbohydrate 42g (Dietary Fiber 10g, Sugars 5g); Protein 12g