Photo: Swathi Handique
Estimated Nutrition (whole recipe, rough)
335
Calories
10g
Protein
16g
Fat
40g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chickpea | 1/2 cup canned (120g) drained | 134 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 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
- 1 cup dried chickpeas
- 2 tbsp cooking oil
- 1 onion , finely chopped
- 1 tomato , medium chopped
- 1 teaspoon chilli powder
- 1½ teaspoon Madras curry powder
- ¼ teaspoon garam masala
- ¼ teaspoon turmeric powder
- 1 teaspoon garlic paste
- 1 teaspoon ginger paste
- Salt to taste
- Cilantro , for garnishing
Directions
1
Soak the chickpeas overnight in water.
2
Pressure cook the chickpeas until done (3 whistles).
3
Heat the cooking oil in a pot. Add the onions and sauté until golden brown.
4
Add the turmeric powder, chilli powder, garam masala, and Madras curry powder.
5
Add the tomatoes, ginger, and garlic paste and stir for about 1 minute.
6
Add the boiled chickpeas and some water.
7
Add salt to taste. Cook for about 10 minutes on medium heat.
8
Garnish with cilantro and serve with chapattis or paratha.
Recipe sourced from
wikibooks