Estimated Nutrition (whole recipe, rough)
Counts 12 of 15 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chickpea | 1/2 cup canned (120g) drained | 134 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Chili | 1 tsp (2.7g) | 8 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Cardamom | 1 tsp ground (2g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Seed | not in our table | 0 |
| Coriander | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 2 tbsp oil
- 1 tsp mustard seeds
- 3 cloves garlic, minced
- 1/2 ’ thick slice fresh ginger, grated
- 1 onion, minced
- 4 cups cooked chickpeas (two 19oz cans)
- 2 tsp cumin and cinnamon
- 1 tsp coriander and ground cardamom
- 1 tsp cayenne pepper
- 1/2 tsp turmeric
- 2 cups water (or more)
- salt to taste
- =
Directions
Heat the oil over medium heat, and add the mustard seeds. When they have finished popping, add the garlic, ginger and onion and sauté until tender. Add the remaining ingredients except for the salt and allow to simmer over medium low heat until most of the water has been absorbed and the chickpeas are uncommonly soft and rich in texture. Salt this dish liberally. Serve on it’s own or over rice.