Chickpea Curry
Nutritional values
(Percentage of daily recommendation)
| Calorie | 207 cal. | (10 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 25 g | (17 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 6.9 g | (23 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 6.6 mg | (55 %) | ||
| Vitamin K | 18.3 μg | (31 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 3.5 mg | (29 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 75 μg | (25 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 12 μg | (27 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 55 mg | (58 %) | ||
| Potassium | 635 mg | (16 %) | ||
| Calcium | 83 mg | (8 %) | ||
| Magnesium | 65 mg | (22 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 1 g | |||
| Uric acid | 147 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 12 g |
Ingredients
- Ingredients
- 275 grams dried chickpeas
- 2 garlic cloves
- 2 yellow onion about 175 grams (approximately 6 ounces) each
- 2 Tbsps vegetable oil
- 500 grams crushed Tomatoes
- ¼ tsp Garam Masala
- 1 tsp ground Cumin
- salt
- sugar
- freshly ground peppers
- 1 tsp freshly grated ginger
- 175 grams Tomatoes
- 1 lemon
- parsley or cilantro (for garnish)
Preparation steps
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.
Peel and mince the garlic. Peel the onion and dice about 125 grams (approximately 4.5 ounces).
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.
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.
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.
