Portions:
4

Serving Size:
1-1/4 cups

    Diet Types:
  • CKD non-dialysis
  • Diabetes
  • Dialysis
  • Lower Protein
  • Vegetarian

Ingredients

  • 1 medium onion
  • 1 tablespoon fresh ginger
  • 3 garlic cloves
  • 30 ounces canned chickpeas
  • 2 tablespoons canola oil
  • 8 ounces canned, diced, unsalted tomatoes
  • 1 teaspoon chili powder
  • 1 teaspoon coriander powder
  • 1 teaspoon garam masala
  • 1 teaspoon ground turmeric
  • 1/4 cup fresh cilantro
  • 4 lemon wedges

Preparation

  1. Chop the onion and cilantro; mince the garlic and ginger. Drain and rinse the chickpeas.
  2. Heat the oil in a large skillet and sauté onion, garlic and ginger for 3 minutes.
  3. Add the tomatoes and cook for 3 to 4 minutes.
  4. Add the chili powder, coriander powder, garam masala and turmeric; mix well and cook for 1 minute.
  5. Add the chickpeas and 1/2 cup of water. Simmer for 10 to 15 minutes.
  6. Serve with cilantro and lemon wedge. If desired, serve with naan bread, pita or rice. 

Helpful hints

  • Chickpeas are also called garbanzo beans.
  • Rinsing the chickpeas reduces sodium. For even lower sodium look for low-sodium canned chickpeas or boil dried chickpeas. 
  • Garam masala is a blend of ground spices commonly used in dishes from India.
  • Bean dishes that replace meat can be worked into most kidney diets. Ask your dietitian for guidance.

Nutrients per serving

Calories 400

Protein 16 g

Carbohydrates 55 g

Fat 13 g

Cholesterol 0 mg

Sodium 480 mg

Potassium 455 mg

Phosphorus 200 mg

Calcium 136 mg

Fiber 15.6 g

Renal and renal diabetic food choices

  • 3 starch
  • 2 vegetable, medium potassium
  • 2 fat 

Carbohydrate choices

3-1/2

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