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Chickpea Curry

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Submitted by robat

YIELD

4 servings

PREP

10 min

COOK

20 min

READY

30 min

Ingredients

1 237
2 2
LARGE LARGE ONIONS
2 2
EACH EACH RED CHILI PEPPERS
dried *
¼ 113.4
POUND G GINGER
3 3
EACH EACH GARLIC CLOVES
½ 2.5
TEASPOON ML DRY MUSTARD
1 5
TEASPOON ML CUMIN
½ 2.5
TEASPOON ML TURMERIC
¼ 1.3
TEASPOON ML CINNAMON
2 3E+1
TABLESPOONS ML VEGETABLE OIL
1 1
X X SALT
to taste *
1 1
MEDIUM MEDIUM TOMATOES

Directions

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.

Sauté 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.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 209g (7.4 oz)
Amount per Serving
Calories 201 35% from fat
 % Daily Value *
Total Fat 8g 12%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 190mg 8%
Total Carbohydrate 10g 10%
Dietary Fiber 5g 21%
Sugars g
Protein 10g
Vitamin A 6% Vitamin C 26%
Calcium 6% Iron 10%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 

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