Indian Spicy Chickpeas

Indian Spicy Chickpeas

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Servings: 4
Calories: 444


  • 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


  • 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
Cuisine Indian
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