Vegetarian Chickpea Curry

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Vegetarian Chickpea Curry
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Health Score:
Health Score
7,6 / 10
Difficulty:
easy
Difficulty
Preparation:
1 hr 10 min.
Preparation
ready in 13 h. 10 min.
Ready in
Calories:
467
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie467 kcal(22 %)
Protein20.36 g(21 %)
Fat10.19 g(9 %)
Carbohydrates82.71 g(55 %)
Sugar added0 g(0 %)
Roughage16.35 g(55 %)
Vitamin A326.05 mg(40,756 %)
Vitamin D0 μg(0 %)
Vitamin E0.95 mg(8 %)
Vitamin B₁0.46 mg(46 %)
Vitamin B₂0.26 mg(24 %)
Niacin6.48 mg(54 %)
Vitamin B₆0.64 mg(46 %)
Folate318.35 μg(106 %)
Pantothenic acid0.46 mg(8 %)
Biotin2.65 μg(6 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C124.95 mg(132 %)
Potassium1,719.83 mg(43 %)
Calcium137.87 mg(14 %)
Magnesium134.67 mg(45 %)
Iron6.57 mg(44 %)
Iodine1.92 μg(1 %)
Zinc2.6 mg(33 %)
Saturated fatty acids4.9 g
Cholesterol20 mg
Author of this recipe:
How healthy are the main ingredients?
chickpeagarlicCaraway seedsalt

Ingredients

for
4
Ingredients
2.333 cups
chickpeas (dried)
2.333 cups
Fava bean (broad beans) dried
3 ½ cups
2
2 cloves
2 tablespoons
2
green chile
1 teaspoon
freshly grated Ginger root (freshly grated)
½ teaspoon
1 handful
5.333 cups
freshly ground Black pepper
1 teaspoon
Product recommendation
Freeze: no

Preparation steps

1.
Soak the chickpeas and the fava/broad beans in water overnight, then drain.
2.
Peel and finely chop the garlic and the onion.
3.
Wash the chilis and cut in half.
4.
Saute the onions and garlic in hot ghee in a saucepan, then pour in the vegetable broth. Add the chickpeas, fava/broad beans, ginger, chili and crushed coriander seeds. Cover and simmer gently over a low heat for 50 - 60 minutes.
5.
Peel the potatoes and boil in salted water, together with the caraway seeds for about 25 minutes until cooked.
6.
Wash and clean the spinach and add to the dal at the last moment. Season with salt and pepper.
7.
Drain the potatoes and arrange onto plates. Add a spoonful of dal and serve.