Chick Pea Curry

Name: Chick Pea Curry
Prep time: 5 min
Cook time: 35 min
Total time: 35 min
Yield: 4 portions
Ingredients: 480 g tinned chickpeas; 4 garlic cloves; 350 g onions; 50 - 60 g fresh root ginger; 50 g olive oil; 1 tsp cumin seeds; ½ tsp chilli powder; 1 tsp ground turmeric; 1 Tbsp amchoor; 1 tsp garam masala; 800 g tinned chopped tomatoes; 1 tsp fine sea salt

4.1 (85 ratings)

Difficulty easy

Preparation time 5 min

Total time 35 min

Serving size 4 portions

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