Soak chickpeas overnight. Really healthy
1. Soak chickpeas overnight or bring to boil over high heat, turn off heat and soak 2 hours. Drain.
2. Pulse half the chickpeas in food processor with 1/4 cup water till coarsely chopped. Pour into pot used for soaking. Repeat with remaining chickpeas, more water and the chiles. Add broth, 1 cup water, turmeric, ground cumin and 3/4 tsp salt.
3. Cover, bring to boil then reduce heat and simmer 40-50 min till chickpeas are tender. Stir occasionally. Meanwhile cook onions in oil till deep golden, 12-15 minu. Remove from heat.
4. Stir broccoli into chickpeas, return to simmeringa nd cook till tender, about 12 min.
5. Stir mustard and cumin seeds and 1/4 tsp salt into onions and cook over med-high heat, stirring till cumin turns a shade darker, 2 minutes. Set aside 1/3 of mixture and stir the rest into dal. Ladle dal and quinoa next to each other in bowls and top with reserved onion mixture. Salt to taste.
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Serving Size: 1 Serving (278g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 345 | ||
Calories from Fat: 87 (25%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.6g | 13 % | |
Saturated Fat 1.1g | 6 % | |
Monounsaturated Fat 4.7g | ||
Polyunsanturated Fat 2.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 648mg | 22 % | |
Potassium 744mg | 20 % | |
Total Carbohydrate 51.9g | 15 % | |
Dietary Fiber 14g | 56 % | |
Sugars, other 37.8g | ||
Protein 15.4g | 22 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 345
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