Chickpea Curry

Name: Chickpea Curry
Yield: 1614 g
Ingredients: Lime Juice 30 ml; Salt 5 g; Whole Wheat Flour 10 g; Curry Powder 10 servings; Masala Powder 20 g; Canned Coconut Milk 400 g; Olive Oil 30 g; Fresh Garlic 9 clove; Onion 300 g; Canned Whole Tomatoes 400 g; Cooked Chickpeas 400 g

1,560 kcal

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Ingredients

Main ingredients

Lime Juice 30 ml
Salt 5 g
Whole Wheat Flour 10 g
Curry Powder 1 servings
Masala Powder 20 g
Canned Coconut Milk 400 g
Olive Oil 30 g
Fresh Garlic 3 clove
Onion 300 g
Canned Whole Tomatoes 400 g
Cooked Chickpeas 400 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 190.77 g 48%

Protein 53.3 g 13%

Fat 67.35 g 38%

Serving size 1614g

Cooking steps

1

Soak chickpeas in water for at least 8 hours.
2

Finely chop onion, garlic, and ginger.
3

Heat cooking oil in a pan and sauté the onion.
4

Add garlic and ginger, then stir-fry together.
5

Add chopped tomatoes and mix well.
6

Add the soaked chickpeas, curry powder, and salt.
7

Pour in water and bring to a boil.
8

Simmer over medium heat for 20 minutes.
9

Top with cilantro leaves to finish.

Chickpea Curry

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