1can(14 to 15 ounces) chickpeas, rinsed and drained (about 1.5 cups)
½cupfat free vegetable broth
1teaspoonfresh lime juice
Salt & pepper to taste
Coat a large skillet with cooking spray and then set it over medium heat.
Add the chopped onion and cook, stirring often, until softened, about 5 minutes or so.
Once the onion has softened add the garlic, ginger, and curry powder. Continue to cook for about 1 minute, stirring constantly to prevent the spices from burning.
Add the bell pepper, eggplant and cauliflower and cook, stirring frequently, until they are crisp-tender. This should take about 6 minutes more.
Next add in the chickpeas, broth and lime juice and stir everything to combine. Simmer the mixture and cook for about 5 more minutes, until the chickpeas are heated and flavors have had a chance to come together.
Now taste the mixture and add salt and pepper to taste.
Serving Suggestions:This recipe is featured in the January/February2018 issue of Weight Watchers Magazine. The suggested serving method is to spoon it over hot split baked potatoes.It would also be good in over a small serving of rice or quinoa or stuffed into a pita or crepe.Optional garnishes include non-fat plain Greek yogurt, chopped cilantro and lime wedges.Serving size: 1 cup2*SmartPoints (Green plan)0*SmartPoints (Blue plan)0*SmartPoints (Purple plan)4*PointsPlus (Old plan)
WW One Pot Cauliflower Curry
Amount Per Serving (1 cup)
Calories 138Calories from Fat 18
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
Find this recipe online: https://simple-nourished-living.com/ww-quick-one-pot-vegetable-chickpea-curry-recipe-video/