Directions:
- Drain the chickpeas and reserve the liquid.
- Heat the ghee (butter or oil) in a large saucepan, add the onion,ginger, garlic, chili and turmeric and cook on medium heat until onion is soft and golden.
- Add the tomatoes and cook for about 2 minutes.
- Add the chickpeas and ground coriander and cook for 10 minutes.
- Add 1 cup of reserved chickpea liquid and cook for a further 10 minutes.
- Add the garam masala, lemon juice and coriander leaves and cook gently for 2-3 minutes, adding more reserved liquid if needed to make a sauce.
- Serve over rice or with indian breads.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 200.98 Kcal (841 kJ) | ||
| Calories from fat | 84.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.38g | 14% | |
|---|---|---|---|
| Sodium | 210.71mg | 9% | |
| Potassium | 226.55mg | 5% | |
| Total Carbs | 24.7g | 8% | |
| Sugars | 2.22g | 9% | |
| Dietary Fiber | 1.05g | 4% | |
| Protein | 6.64g | 13% | |
| Vitamin C | 34mg | 57% | |
| Iron | 1.2mg | 7% | |
| Calcium | 54.7mg | 5% | |
| Amount Per 100 g | |||
| Calories | 107.49 Kcal (450 kJ) | ||
| Calories from fat | 45.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.01g | 14% | |
|---|---|---|---|
| Sodium | 112.7mg | 9% | |
| Potassium | 121.17mg | 5% | |
| Total Carbs | 13.21g | 8% | |
| Sugars | 1.19g | 9% | |
| Dietary Fiber | 0.56g | 4% | |
| Protein | 3.55g | 13% | |
| Vitamin C | 18.2mg | 57% | |
| Iron | 0.6mg | 7% | |
| Calcium | 29.3mg | 5% | |
* 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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