Directions:
- In a large sieve or colander, wash the chickpeas under cold running water until the draining water runs clear. Drop the chick-peas into a large bowl or pan, pour in enough water to cover them by at least 2 inches., and let them soak at room temperature uncovered for 12 hours or overnight.
- Drain the chick-peas in a large colander or sieve, place them in a heavy 3-4 quart saucepan, and add the tea leaves, salt, and 4 cups of the water. Bring to a boil over high heat, partially cover the pan, reduce the heat to low and simmer.
- In a separate 3-4 quart saucepan, heat the ghee over high heat until a drop of water flicked into it splutters instantly. Add the cumin seeds and stir 30 seconds,then add the onions and ginger. Lower the heat to moderate and, stirring constantly, fry the mixture for 7-8 minutes, until the onions are soft and golden brown.
- Watch carefully for signs of burning and regulate the heat accordingly. Stir in the turmeric, cumin, ground coriander, garam masala, red pepper, and 1 Tblsp. of water, and fry for 1 minute. Then add the chick-peas, their cooking liquid and the remaining 1 cup of water.
- Stirring constantly, bring to a boil over high heat, cover the pan tightly, reduce the heat to low, and simmer for about 25 minutes, or until the chick-peas are tender but still intact. Taste for seasoning, ladle the entire contents of the pan into a heated bowl. Sprinkle with the fresh coriander and serve at once.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 775.33 Kcal (3246 kJ) | ||
| Calories from fat | 235.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 26.15g | 40% | |
|---|---|---|---|
| Cholesterol | 46.73mg | 16% | |
| Sodium | 472.96mg | 20% | |
| Potassium | 252.39mg | 5% | |
| Total Carbs | 66.12g | 22% | |
| Sugars | 6.46g | 26% | |
| Dietary Fiber | 3.23g | 13% | |
| Protein | 18.9g | 38% | |
| Vitamin C | 3.2mg | 5% | |
| Vitamin A | 0.4mg | 13% | |
| Iron | 1.4mg | 8% | |
| Calcium | 165.2mg | 17% | |
| Amount Per 100 g | |||
| Calories | 241.61 Kcal (1012 kJ) | ||
| Calories from fat | 73.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.15g | 40% | |
|---|---|---|---|
| Cholesterol | 14.56mg | 16% | |
| Sodium | 147.39mg | 20% | |
| Potassium | 78.65mg | 5% | |
| Total Carbs | 20.6g | 22% | |
| Sugars | 2.01g | 26% | |
| Dietary Fiber | 1.01g | 13% | |
| Protein | 5.89g | 38% | |
| Vitamin C | 1mg | 5% | |
| Vitamin A | 0.1mg | 13% | |
| Iron | 0.4mg | 8% | |
| Calcium | 51.5mg | 17% | |
* 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.
Try this similar recipes
-
Moroccan-style Chicken Phyllo Rolls With Spiced To...
Onion, finely chopped, Olive oil, Scant tsp salt and 28 more.. -
Lamb Vindaloo
Onion, quartered, Fresh ginger, peeled, Garlic, crushed and 8 more.. -
Moong Dal with Spinach
Water, Split yellow lentils (moong dal) and 13 more.. -
Moroccan Style Chicken Phyllo Rolls
Onion, finely chopped, Olive oil, Salt, Ground cumin and 14 more.. -
Moroccan-Style Chicken Phyllo Rolls
Onion, finely chopped, Olive oil, Scant tsp salt and 16 more.. -
Vegetable Korma
Onion, chopped, Ginger, peeled, Garlic cloves and 14 more.. -
Indian Cumin Potatoes ( Jeera Aloo )
Waxy potatoes, Salt, Water, Oil, Cumin seed (not ground !) and 3 more.. -
Red Lentil Dal with Carrot Salad and Coriander Flatbreads
Water, divided, Dried small red lentils, Canola oil and 21 more.. -
Chilled Lentil Salad with Spicy Vinaigrette
Water, Salt, Dried lentils, cleaned, Olive oil and 5 more.. -
Spiced Lamb with Plum Sauce
Ground cumin, Ground coriander, Ground cinnamon, Paprika and 16 more.. -
Turkish Salad
Onions, chopped, Olive oil and 12 more..
Also Try
-
-
Curried Potatoes and Peas (Alu Mattar)
Ghee, Scraped finely chopped fresh ginger, Chopped garlic and 11 more.. -
-
-
-
-
-
-
Curried Barley with Raisins and Almonds
Olive oil, divided, Vertically sliced onion, Minced garlic and 7 more.. -
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
