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Ingredientes
- 1 1/4 c. Chick peas
- 5 1/2 c. Water
- 1 x Bay leaf
- 5 Tbsp. Ghee
- 1 x 2" cinnamon stick
- 6 x Black peppercorns
- 1/2 tsp Black cardamom seeds
- 8 x Whole cloves
- 1 Tbsp. Whole cumin seeds
- 1 Tbsp. Grated ginger
- 1 tsp Chopped green chili
- 1 tsp Turmeric
- 1 1/2 tsp Hungarian paprika
- 1 Tbsp. Coriander
- 1/2 tsp Cayenne
- 1/8 tsp Asafetida
- 1 x Large tomato, diced
- 1 tsp Salt
- 3 Tbsp. Lemon juice
- 3 Tbsp. Coarsely minced coriander
Direcciones
- Rinse the chick peas & soak them. Drain well. Add in the chick peas to the water with the bay leaf & a small amount of ghee. Bring to a boil & simmer for 1 hour. Drain & reserve the liquid.
- Using a mortar & pestle, grind the cinnamon stick, peppercorns, cardamom, cloves & cumin seeds. Heat 3 tb ghee in a skillet. When warm, stir in the ginger root, chilies & fry until browned. Remove from heat & sprinkle in the turmeric, paprika, coriander, cayenne & asafetida. Return to heat & add in diced tomato. Stir fry for 4 to 5 min.
- Stir in salt, chick peas, 1/2 c. of reserved cooking water & lemon juice. Simmer until the liquid has appreciably thickened. Sprinkle with the crushed spices & serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 313g | |
| Recipe makes 6 servings | |
| Calories 275 | |
| Calories from Fat 127 | 46% |
| Total Fat 14.34g | 18% |
| Saturated Fat 7.01g | 28% |
| Trans Fat 0.0g | |
| Cholesterol 27mg | 9% |
| Sodium 413mg | 17% |
| Potassium 543mg | 16% |
| Total Carbs 31.13g | 8% |
| Dietary Fiber 9.9g | 33% |
| Sugars 5.52g | 4% |
| Protein 9.19g | 15% |
