Chickpea Curry

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Chickpea Curry
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Health Score:
Health Score
8,2 / 10
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
ready in 13 h.
Ready in
Calories:
244
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie244 kcal(12 %)
Protein8.83 g(9 %)
Fat9.3 g(8 %)
Carbohydrates34.67 g(23 %)
Sugar added0 g(0 %)
Roughage9.21 g(31 %)
Vitamin A142.77 mg(17,846 %)
Vitamin D0 μg(0 %)
Vitamin E2.17 mg(18 %)
Vitamin B₁0.18 mg(18 %)
Vitamin B₂0.1 mg(9 %)
Niacin2.8 mg(23 %)
Vitamin B₆0.34 mg(24 %)
Folate157.91 μg(53 %)
Pantothenic acid0.45 mg(8 %)
Biotin9.37 μg(21 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C37.56 mg(40 %)
Potassium717.59 mg(18 %)
Calcium78.93 mg(8 %)
Magnesium59.65 mg(20 %)
Iron2.86 mg(19 %)
Iodine1.5 μg(1 %)
Zinc1.49 mg(19 %)
Saturated fatty acids1.27 g
Cholesterol0 mg
Author of this recipe:

Ingredients

for
4
Ingredients
275 grams
dried Chickpeas
2
2
Yellow onions about 175 grams (approximately 6 ounces) each
2 tablespoons
500 grams
crushed Tomatoes
¼ teaspoon
1 teaspoon
ground Cumin
freshly ground Pepper
1 teaspoon
freshly grated Ginger root
175 grams
1
parsley or cilantro leaf (for garnish)

Preparation steps

1.

Soak the chickpeas overnight in plenty of water. Drain the next day, cover with fresh water and bring to a boil. Cover and simmer for 35 minutes. Drain and let cool. 

2.

Peel and mince the garlic. Peel the onion and dice about 125 grams (approximately 4.5 ounces). 

3.

Heat oil in a large pot. Sauté the garlic and onion until translucent. Add the crushed tomatoes and simmer until the liquid has boiled down by about 1/3. 

4.

Add the chickpeas to the pot. Season with garam masala, cumin, salt, sugar and pepper and simmer over low heat for another 20 minutes. Remove from heat.

5.

Peel the ginger and cut into very thin strips. Rinse the tomatoes, cut in half, remove the seeds and cut into 1 cm (approximately 3/8 inch) cubes. Cut the lemon into wedges. Coarsely chop the remaining onion. Rinse the cilantro, pat dry and remove the leaves. Transfer the curry to a large serving dish and garnish with ginger, tomatoes, lemon wedges, onion and cilantro.