Directions:
- Sort and wash the chickpeas, and place in a large saucepan. Cover with water to 2 inches above chickpeas; bring to a boil. Cook for 5 minutes or until tender. Drain.
- Heat oil in a large nonstick skillet over medium heat. Add onion, ginger, and garlic to pan; cook 5 minutes, stirring occasionally. Stir in salt, cumin, and pepper; cook 1 minute. Add chickpeas, broth, and tomato; cook 5 minutes or until liquid almost evaporates. Remove from heat; stir in chopped cilantro and garam masala.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 206.55 Kcal (865 kJ) | ||
| Calories from fat | 50.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.63g | 9% | |
|---|---|---|---|
| Cholesterol | 0.46mg | 0% | |
| Sodium | 338.43mg | 14% | |
| Potassium | 487.35mg | 10% | |
| Total Carbs | 30.14g | 10% | |
| Sugars | 7.04g | 28% | |
| Dietary Fiber | 5.34g | 21% | |
| Protein | 9.23g | 18% | |
| Vitamin C | 7.3mg | 12% | |
| Iron | 2.3mg | 13% | |
| Calcium | 35.8mg | 4% | |
| Amount Per 100 g | |||
| Calories | 135.78 Kcal (568 kJ) | ||
| Calories from fat | 33.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.7g | 9% | |
|---|---|---|---|
| Cholesterol | 0.3mg | 0% | |
| Sodium | 222.47mg | 14% | |
| Potassium | 320.37mg | 10% | |
| Total Carbs | 19.81g | 10% | |
| Sugars | 4.63g | 28% | |
| Dietary Fiber | 3.51g | 21% | |
| Protein | 6.07g | 18% | |
| Vitamin C | 4.8mg | 12% | |
| Iron | 1.5mg | 13% | |
| Calcium | 23.5mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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