"This is a great recipe if you don't want to fuss around in the kitchen. I discovered it one night when I wanted something packed with flavor, but wasn't willing to slave away in the kitchen. It's a meaty dish, with a hint of curry and cumin flavor. Serve on it's own or on some basmati rice. I hope you enjoy it as much as I do!" — mia_bella84
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1 (15 ounce) can
garbanzo beans (chickpeas), undrained
red bell pepper, diced
turnip, peeled and diced
1/2 (15 ounce) can
crushed red pepper flakes
cracked black pepper
YUM!! I used an entire turnip, and omitted the corn. Instead I used a large bunch of fresh spinach and 2 potatoes. I also put in some diced jalepeno for more spiciness. It was so healthful and yummy. I can't wait to make it again with different veggies. This is such a great recipe, thanks! :)
I had lots of leftover Turnips from my winter crop so gave this a shot. I used a whole red bell bepper and turnip and well as WAY increased the spiciness factor. It was pretty good.
This was everything I hoped it would be. I doubled the recipe, soaked dry chick peas overnight, drained them, and cooked everything in the slow cooker with 3 cups of water added -- I'd suggest a cooking time of 6 hours if you try it this way. I've got another bag of dry chick peas in the pantry, and I know what I'll be making with it. Might add some potatoes and/or lentils next time, too.
Very simple and delicious. I used a can of petite diced tomatoes in place of sauce. I also doubled the veggies. My first time cooking turnips and this recipe will be made again soon.
This was so incredibly good! It's a meal all on its own. I wouldn't change anything in this recipe!
Hearty and flavorful! I substituted 2 small turnips (unpeeled) instead of half of one, a 15-oz can of fire roasted crushed tomatoes instead of 1/2 can of tomato sauce, and I added one medium-sized red potato, diced. I ended up simmering for 3 hours, the last 20 minutes I simmered uncovered to help it thicken. It is easy with a quick prep time, and lends itself to using all kinds of vegetables.
I made this recipe several says ago with some added celery and carrots and my wife hasn't stopped raving about it yet!
I enlarged the recipe to 16 servings so that I would have some to dry for later. After having eaten from it twice, I stirred in the remaining basmati rice and popped it into the drier. It dried up "crunchy dry" in about 12 hours. I'm looking forward to eating this while backpacking, as well as storing a couple quarts for home use.
My sister-in-law just brought some more monster-sized turnips. So I'm off to find other recipes, too!
LOVED this recipe. I did not have corn available, instead I added a sweet potato, vegetable broth, parsley, and spinach. After I sauteed the onion, I added the sweet potato before the other ingredients. I let them cook a few minutes, then added just a little of white wine vinegar, mixed, then about a tablespoon of water. I put the lid on and let them cook a few minutes more. Then I added the rest of the veggies and beans. When I added the sauce, I added the veggie broth. When the potatoes and turnips were almost done (I simmered at medium low) then I added the spinach and parsley. I served over brown rice. My husband thought it was a little too sweet, but I thought it was just right. He added some extra salt to his- I added extra parsley to mine!
* Percent Daily Values are based on a 2,000 calorie diet.
Vegetarian Chickpea Curry with Turnips
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 80
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