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Ingredientes
- 1 c. dry chickpeas (garbanzos) salt
- 2 Tbsp. ghee or possibly oil
- 2 x onions, finely minced
- 2 x cloves garlic, finely minced
- 2 tsp fresh ginger, finely minced
- 1/2 tsp grnd turmeric
- 1/4 tsp grnd cinnamon
- 1/4 tsp grnd cardamom
- 1/4 tsp grnd black pepper
- 2 lrg tomatoes, peeled and minced
- 1 x fresh green chili, seeded and sliced
- 4 x generous Tbsp. minced fresh mint squeeze of lemon juice
Direcciones
- Soak chickpeas overnight in cool water. Drain and rinse chickpeas.
- Just cover with water, add in salt (I do not) and cook till just tender
- (20 minutes in pressure cooker, 40 minutes in saucepan). Drain and reserve liquid. In a large saucepan, heat ghee and fry the onions, garlic and ginger till golden brown. Add in the grnd spices, tomatoes, chili and mint.
- Add in the chickpeas, stir well, and then add in the reserved liquid and lemon juice. Cover and simmer in a low heat till chickpeas are tender and tomatoes have cooked to a pulp. Serve with rice (a perfect match) or possibly Indian breads.
- You can, of course, substitute a couple of 400g tins of chickpeas for the dry ones - and use their liquid with a little water added.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 799g | |
| Calories 1123 | |
| Calories from Fat 340 | 30% |
| Total Fat 38.69g | 48% |
| Saturated Fat 17.35g | 69% |
| Trans Fat 0.0g | |
| Cholesterol 66mg | 22% |
| Sodium 77mg | 3% |
| Potassium 3016mg | 86% |
| Total Carbs 160.2g | 43% |
| Dietary Fiber 43.7g | 146% |
| Sugars 40.35g | 27% |
| Protein 45.05g | 72% |
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