Try this Chickpea Curry recipe, or contribute your own.Suggest a better description
Peel and cut onion. Cut ginger into small pieces. Put these ingredients, along with garlic cloves, mustard powder, and cumin powder in a blender. Blend into a paste. Cut tomato into small pieces. Over a medium heat add oil to a pan. Saute the condiments. When the spices become thick add cut tomato. Stir and cook for 5 minutes. Add cooked chickpeas. Turn over contents of pan. Add 2 tablespoons of water and salt. Add cinnamon powder and turmeric powder. Stir the pan. Cook for 8 to 10 minutes. Serve hot or warm. Anadi Naik in "Vegetarian Journal Reports" Posted by Karen Mintzias File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegan4.zip
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|Serving Size: 1 Serving (220g)|
|Recipe Makes: 4|
|Calories from Fat: 60 (29%)|
|Amt Per Serving||% DV|
|Total Fat 6.7g||9 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 3.4g|
|Polyunsanturated Fat 2.1g|
|Cholesterol 0mg||0 %|
|Sodium 15.5mg||1 %|
|Potassium 558.5mg||15 %|
|Total Carbohydrate 32g||9 %|
|Dietary Fiber 7.2g||29 %|
|Sugars, other 24.8g|
|Protein 7.3g||10 %|
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Calories per serving: 207
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