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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Middle Eastern >> Rest Middle Eastern

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat oil in a saucepan on medium-low heat. | 2. While the pan warms, squash the garlic cloves with a wooden meat mallet or the broad side of a butcher knife. Make sure your fingers are out of the way and the blade is pointed away from you! | 3. Chop garlic into slightly smaller pieces (does not need to be minced) and add to the heated pan. | 4. Add curry powder, basil, paprika, soy sauce, ground pepper, salt, and lime juice to pan. | 5. Turn heat up to medium-high, and add the whole can of chickpeas, juice and all. | 6. Add frozen/fresh vegetables and stir until well mixed. | 7. Bring mixture to a low boil and simmer at medium-high heat for 10 minutes. | 8. Turn off heat and stir in the yogurt. | 9. Serve hot with bread, buns, naan, or similar things. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	2	teaspoons		79.56	0.0	0.0	9.0
garlic clove	5			-	-	-	-
curry powder	1 -2	tablespoon		0.0	0.0	0.0	0.0
basil	2	tablespoons	dried	1.219	0.1404	0.16699999999999998	0.0339
paprika	1	tablespoon		19.176	3.6713	0.9615	0.8765
soy sauce	1	tablespoon		8.48	0.7888	1.3024	0.0912
pepper	1/4	teaspoon	ground	1.4432	0.3677	0.0597	0.0187
salt	1/4	teaspoon		-	-	-	-
lime juice	1	tablespoon		3.7812	1.2735	0.0635	0.0106
chickpea	540	can		612053.973	101928.036	33144.8276	9779.91
vegetable broccoli	2 -3	cups	diced peppers carrots mixed	-	-	-	-
yogurt	1	cup		149.45	11.417	8.5015	7.9625

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.