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"Fresh ginger, hot peppers, and mushrooms make a spicy (and quick) chickpea and tomato curry that's delicious served over hot rice." — Melt Organic Buttery Spread
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2 tablespoons Melt® Organic Buttery Spread
1/2 onion, chopped
1 serrano or other hot pepper, chopped
1 banana pepper, chopped
4 ounces mushrooms, chopped
3 cloves garlic, minced
1 tablespoon ginger, minced
1 (15 ounce) can chickpeas, drained and rinsed
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon garam masala
1 dash allspice
1 teaspoon salt
1 pound roma tomatoes, diced
1/2 (14 ounce) can coconut milk
* Percent Daily Values are based on a 2,000 calorie diet.
Chickpea and Tomato Curry
Serving Size: 1/6 of a recipe Servings Per Recipe: 6 Amount Per Serving Calories: 175 Calories from Fat: 98
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