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Ingredientes
- 300 gm black chickpeas soaked overnight and sprouted for 8 hrs
- 3 Tbsp. sunflower oil
- 1 tsp cumin seeds
- 1 lrg onion minced
- 150 gm tomatoes minced
- 1 tsp tummeric pwdr
- 1 tsp coriander pwdr
- 1 tsp chilli pwdr
- 1/2 tsp sugar
- 4 Tbsp. coconut grated if fresh or possibly desiccated
- 4 Tbsp. coriander leaves minced
- Â Â salt
Direcciones
- Boil the chickpeas in water till soff drain and set aside.
- Heat the oil in a pan and fry the cumin seeds.
- Add in the onion and fry till brown.
- Stir in the tomatoes and cook till they are soft.
- Add in all the pwdr spices sugar and salt and mix well.
- Add in the cooked chickpeas.
- Take off the heat and add in the coconut and coriander.
- Mix well and serve warm.
- Serves 4
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 162g | |
| Recipe makes 4 servings | |
| Calories 414 | |
| Calories from Fat 146 | 35% |
| Total Fat 16.9g | 21% |
| Saturated Fat 2.4g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 31mg | 1% |
| Potassium 887mg | 25% |
| Total Carbs 54.48g | 15% |
| Dietary Fiber 16.8g | 56% |
| Sugars 11.1g | 7% |
| Protein 16.08g | 26% |
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