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Ingredients
- 3 garlic cloves
- 2 fresh green chillies, halved, deseeded if desired
- 25 g fresh root ginger, peeled, cut in round slices (2 mm)
- 15 g vegetable oil
- 100 g onions, quartered
- 2 tsp ground coriander
- 2 tsp ground cumin
- 2 tsp Kashmiri chilli powder
- ½ tsp ground turmeric
- 400 g tinned chopped tomatoes (1 x 400 g tin)
-
600
g cooked chickpeas (drained weight)
or 250 g dried chickpeas, soaked overnight, then boiled for 45 minutes until tender - 300 g water
- 2 tsp fine sea salt
- 1 tsp garam masala
- 1 Tbsp lemon juice
- 5 g fresh coriander leaves, chopped, for garnishing
- Nutrition
- per 1 portion
- Calories
- 2780 kJ / 664.5 kcal
- Protein
- 33.3 g
- Carbohydrates
- 107.3 g
- Fat
- 13.7 g
- Saturated Fat
- 1.3 g
- Fibre
- 21.5 g
- Sodium
- 996 mg
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