Chickpea and onion in tomato sauce
Source: Swasthi's Recipies @ www.indianhealthyrecipes.com
-Heat oil and add whole herbs, just until they start to split or be fragrant. (if you don't want these floating in your food, now is a good time to put into a piece of cheese cloth so you can pull them out before serving, otherwise, leave them in and people will know its homemade :)
-Add onion and serrano. Cook until very very soft. Pepper will break down more than the onion, but that is ok
-Add fresh ginger and garlic. Cook until soft and fragrant.
-Add all other ingredients. Simmer very low until the potato and carrot are soft. You can sub Yukon Gold potato too, eyeball how much you want as a ratio potato-carrot-chickpea.
-After veg is soft, if you like a thicker sauce, add some of the aqua-fava/chickpea liquid. It is a thickener.
Mint sauce cuts the heat of the chana and tastes very nice with the meal. Mix all together in a bowl and let sit 1-4 hours or overnight.
This whole meal tastes amazing the next day!
Serve with Mahatman Saffron rice or plain rice. I throw in a tablespoon or two of whole cumin seeds while the water boils. optional.
Almost tastes better the second day!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (228g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 105 | ||
Calories from Fat: 13 (12%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.5g | 2 % | |
Saturated Fat 0.3g | 2 % | |
Monounsaturated Fat 0.3g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 0.1mg | 0 % | |
Sodium 398.8mg | 14 % | |
Potassium 642.3mg | 17 % | |
Total Carbohydrate 23.2g | 7 % | |
Dietary Fiber 6.5g | 26 % | |
Sugars, other 16.8g | ||
Protein 4.2g | 6 % | |
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: 105
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