A wonderfully warming chick pea curry. Dried chickpeas will give the best results
Soak chickpeas overnight in a large quantity of water. Drain and replace the water, add 1/2 teaspoon of salt and boil until soft about 1 1/2 - 2 hours, set aside. Put the chilli, garlic and ginger in a small bowl and mix to a coarse paste. Fry the onions in the oil until soft, add the cumin seeds and the garlic mixture cook out for a few mins. Add the tomatoes and cook for a few minutes then check seasoning and add salt. Add remaining spices and cook for a few minutes before adding the chick peas add cook for a further 15 minutes. Stir in the coriander and serve with yoghurt and lemon wedges
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Serving Size: 1 Serving (359g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 141 | ||
Calories from Fat: 34 (24%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.8g | 5 % | |
Saturated Fat 1g | 5 % | |
Monounsaturated Fat 1.7g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 3.4mg | 1 % | |
Sodium 57.5mg | 2 % | |
Potassium 636.4mg | 17 % | |
Total Carbohydrate 37.3g | 11 % | |
Dietary Fiber 12g | 48 % | |
Sugars, other 25.3g | ||
Protein 7.1g | 10 % | |
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: 141
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