Heat oil in large skillet. Put in onions and garlic and fry till a medium brown. Turn heat to medium and add coriander, the UNroasted cumin, cayenne, tumeric, tomatoes. Stir and fry till tomatoes are well mixed in and lightly brown. Add chickpeas and 1 Cup water, stir, add everything else but ginger, cover, then turn heat to low and simmer for ten mins. Add ginger, and stir and cook uncovered for another 30 seconds. Serve over the rice.
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|Serving Size: 1 Serving (433g)|
|Recipe Makes: 3|
|Calories from Fat: 136 (12%)|
|Amt Per Serving||% DV|
|Total Fat 15.1g||20 %|
|Saturated Fat 2.1g||10 %|
|Monounsaturated Fat 6.8g|
|Polyunsanturated Fat 5.1g|
|Cholesterol 0mg||0 %|
|Sodium 442.1mg||15 %|
|Potassium 970.2mg||26 %|
|Total Carbohydrate 213.5g||63 %|
|Dietary Fiber 16.3g||65 %|
|Sugars, other 197.2g|
|Protein 26.3g||38 %|
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Calories per serving: 1092
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