Indian Spicy Chickpeas
Ingredients
- 8 oz Chickpeas kabuli chana, soaked in water for 2 hours, drained
- 1/2 tsp Baking powder
- Salt to taste
- 3 1/2 oz Ghee
- 1 1/4 oz Garlic lasan paste
- 10 Dry red chillies sookhi lal mirch, ground with a little water
- 6 tsp Coriander dhaniya seeds, ground with a little water
- 28 oz Tomatoes chopped
- 10 Green chillies slit
- 1 tbsp Ginger adrak, finely chopped
- 1 1/2 floz Lemon nimbu juice
- 2 tsp Garam masala
Instructions
- Boil the chickpeas in sufficient water with Baking powder and salt until tender. Drain and keep aside.
- Heat the ghee in a pan; add garlic paste and fry until golden. Add dry red chilli paste and coriander paste. Stir-fry until the water evaporates.
- Add tomatoes, green chillies, and 3/4 tbsp ginger. Bring the mixture to the boil; reduce heat and cook until the ghee comes to the surface.
- Add the boiled chickpeas. Cook for 5 minutes. Add lemon juice and garam masala. Stir well.
- Serve hot, garnished with the remaining ginger.
Calories: 444 kcal
Carbohydrates: 45 g
Protein: 10 g
Fat: 27g
Saturated Fat: 16 g
Cholesterol: 64 mg
Sodium: 454 mg
Potassium: 1057 mg
Fiber: 13 g
Sugar: 18 g
Vitamin A: 2753 IU
Vitamin C: 212 mg
Calcium: 112 mg
Iron: 4 mg