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Ingredientes
- 6 Tbsp. Vegetable oil
- 4 x Bay leaves, crumbled (4 to 6)
- 1 Tbsp. Cumin seeds
- 1 x 400 gram can tomatoes, (14oz)
- 375 gm Kabli chana, (chick-peas) soaked overnight in cool water and liquid removed (12oz)
- 2 x Green chillies, de-seeded if wished
- 2 tsp Salt
- 900 ml Warm water, (1 1/2 pints)
- 2 x Garlic cloves. sliced finely
- 50 gm Fresh parsley, minced (2oz)
Direcciones
- Heat 4 Tbsp. of the oil in a saucepan over a medium heat and cook the bay leaves and cumin for 1-2 min, stirring continuously.
- Add in the canned tomatoes with their juice, the chick-peas, whole chillies, salt and warm water.
- Bring to the boil and boil rapidly for 10 min, then reduce the heat, cover and simmer for 3-4 hrs, till the pulses are tender.
- When the chick-peas are ready, heat the remaining oil in a small frying-pan over a medium-low heat and cook the garlic slices for about 5 min, till beginning to brown, stirring occasionally.
- Stir the garlic and parsley into the chick-peas. Cook for a further 10 min, then serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 7586g | |
| Recipe makes 6 servings | |
| Calories 1391 | |
| Calories from Fat 203 | 15% |
| Total Fat 23.53g | 29% |
| Saturated Fat 2.52g | 10% |
| Trans Fat 0.35g | |
| Cholesterol 0mg | 0% |
| Sodium 11370mg | 474% |
| Potassium 14015mg | 400% |
| Total Carbs 298.27g | 80% |
| Dietary Fiber 74.5g | 248% |
| Sugars 176.78g | 118% |
| Protein 58.41g | 93% |
