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Chickpea and Tomato Curry
(2 votes)
Difficulty:
easy
Preparation:
30 min.
Preparation
ready in 45 mins
Calories:
348
calories
Calories
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1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
more nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 348 kcal | (17 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 40 g | (27 %) | ||
| Roughage | 10 g | (33 %) | ||
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 6.4 mg | (53 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 5.9 mg | (49 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 55 μg | (18 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 7.5 μg | (17 %) | ||
| Vitamin C | 32 mg | (34 %) | ||
| Potassium | 474 mg | (12 %) | ||
| Calcium | 138 mg | (14 %) | ||
| Magnesium | 105 mg | (35 %) | ||
| Iron | 5.2 mg | (35 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 2.7 mg | (34 %) | ||
| Saturated fatty acids | 5 g | |||
| Uric acid | 302 mg | |||
| Cholesterol | 17 mg |
Author of this recipe:
EAT-SMARTER
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Ingredients
for
4
- Ingredients
- 250 grams yellow onion
- 2 garlic cloves
- 1 pc ginger (about 20 grams)
- 2 stalks mint
- 700 grams canned chickpeas (drained)
- 2 Tbsps butter (30 grams)
- 100 milliliters dry white wine
- 500 grams canned, diced Tomatoes
- 1 Tbsp Curry powder
- 2 bay leaves
- salt
- peppers
- ground cinnamon
Preparation steps
1.
Peel the onions, garlic, and ginger. Cut the onions into strips, finely chopped the garlic and ginger.
2.
Rinse mint, shake dry, cut half of the leaves into thin strips. Rinse the chickpeas and drain well.
3.
Heat the butter in a pan. Sauté the onions, garlic and ginger until soft over low heat, about 10 minutes. Deglaze with wine. Add tomatoes, curry powder and bay leaves and simmer for about 5 minutes over medium heat.
4.
Stir in the chickpeas and continue to simmer for about 5 minutes.
5.
Season with salt, pepper, and cinnamon. Transfer to a serving bowl, sprinkle with chopped mint and serve garnished with a mint sprig.
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