Spicy Chickpeas (Chana Masala)
- CKD non-dialysis
- Lower Protein
- 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
- Chop the onion and cilantro; mince the garlic and ginger. Drain and rinse the chickpeas.
- Heat the oil in a large skillet and sauté onion, garlic and ginger for 3 minutes.
- Add the tomatoes and cook for 3 to 4 minutes.
- Add the chili powder, coriander powder, garam masala and turmeric; mix well and cook for 1 minute.
- Add the chickpeas and 1/2 cup of water. Simmer for 10 to 15 minutes.
- Serve with cilantro and lemon wedge. If desired, serve with naan bread, pita or rice.
- 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.
Submitted by: DaVita dietitian Amie from Michigan.
Nutrients per serving
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
Kidney and kidney diabetic food choices
- 3 starch
- 2 vegetable, medium potassium
- 2 fat
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