Chick Pea Curry
TM6 TM5 TM31

Chick Pea Curry

4.1 (56 ratings)

Ingredients

  • 480 g tinned chickpeas rinsed, drained (2 x 400 g tins)
    or 250 g dried chickpeas, soaked overnight then cooked (see tip)
  • 4 garlic cloves
  • 350 g onions, quartered
  • 50 - 60 g fresh root ginger, peeled, cut in round slices (2 mm), to taste
  • 50 g olive oil
  • 1 tsp cumin seeds
  • ½ tsp chilli powder
  • 1 tsp ground turmeric
  • 1 Tbsp amchoor (dried green mango powder)
  • 1 tsp garam masala
  • 800 g tinned chopped tomatoes
    or tomatoes, chopped
  • 1 tsp fine sea salt

Nutrition
per 1 portion
Calories
1436 kJ / 343 kcal
Protein
12.5 g
Carbohydrates
35.4 g
Fat
16.9 g

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