Chickpeas make hearty and tasty vegetable. Highlighted with lots of roasted cumin. The roasted cumin is divided in half, with first half added early to base to lend flavor, and second half added to finish to lend aroma.
To roast spice, in saucepan preheated with medium heat, roast the cumin seeds until aromatic, 30-60 sec. Remove from heat immediately and pour from pan into small bowl to cool. After cool, grind to coarse powder in spice grinder, 10 sec. Also separately grind coriander seeds and red chili pepper.
To make the base, in small saucepan brown onion, 10-20 min. Can save time by browning onions in batches and using saved brown onions. Add tomato and cook, 3 min. Allow the tomato to saute, not boil. Add water, garlic, ginger, 1/2 roasted cumin, coriander, turmeric, red chili pepper, and boil 2-3 min. Water keeps garlic from burning. Remove from heat and allow to cool slightly. With stick blender, puree the tomatoes into gravy.
Now for the main ingredient, the chickpeas. Add chickpeas and bring to boil, cover and simmer 5 min. Mash 2 tbsp chickpeas and stir.
To finish, add garam masala, 1/2 ground roasted cumin, black pepper and fresh coriander and stir. Serve.
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|Serving Size: 1 Serving (186g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 14 (9%)|
|Amt Per Serving||% DV|
|Total Fat 1.6g||2 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.5g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 0mg||0 %|
|Sodium 323.6mg||11 %|
|Potassium 316.8mg||8 %|
|Total Carbohydrate 28.3g||8 %|
|Dietary Fiber 5.6g||22 %|
|Sugars, other 22.7g|
|Protein 6.1g||9 %|
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Calories per serving: 148
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