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Safaid Channe

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Submitted by amilya81

YIELD

6 servings

PREP

25 min

COOK

30 min

READY

55 min

Ingredients

4 946
1 237
CUP ML STOCK
chickpea
¼ 59
CUP ML VEGETABLE OIL
light
2 473
CUPS ML ONIONS
finely chopped
2 1E+1
TEASPOONS ML GARLIC
chopped
2 3E+1
TABLESPOONS ML GINGER
shredded
2 1E+1
TEASPOONS ML CORIANDER
ground
1.7
TEASPOON ML CARDAMOM SEEDS
ground
1 ½ 7.5
TEASPOONS ML LEMON JUICE
¼ 1.3
TEASPOON ML RED PEPPER FLAKES
¼ 1.3
TEASPOON ML BLACK PEPPER
1 1
MEDIUM MEDIUM TOMATOES
chopped
1 5
TEASPOON ML SALT

Directions

Heat oil in a large pot over medium heat.

Add onions and fry for 5 minutes.

Add garlic and ginger and fry for 2 minutes.

Add all the spices plus the lemon juice.

Mix well and fry for 2 minutes. Add tomatoes and cook for another 5 minutes.

Add the stock, salt and another ½ cup of water.

Cover and simmer over low heat for 10 minutes.

Add chick peas and cook, covered, for another 10 minutes.

Serve garnished with sliced onion and green chilies.

Serve with any puffy bread.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 287g (10.1 oz)
Amount per Serving
Calories 313 33% from fat
 % Daily Value *
Total Fat 12g 18%
Saturated Fat 2g 8%
Trans Fat 0g
Cholesterol 1mg 0%
Sodium 932mg 39%
Total Carbohydrate 15g 15%
Dietary Fiber 8g 34%
Sugars g
Protein 20g
Vitamin A 5% Vitamin C 23%
Calcium 7% Iron 14%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 

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