Directions:
- Drain chickpeas.
- Heat a nonstick saucepan over moderate heat. Add the cumin seeds and stir until they crackle, about 10 seconds.
- Add onion, ginger & garlic. Stir until onion is translucent. Add turmeric, coriander and chili flakes.
- Cook, stirring, for about 20 seconds, being careful not to burn. Add tomato sauce.
- Bring to a boil, reduce heat and let simmer 1 minute.
- Add chickpeas and cook, stirring, 2-3 minutes to allow flavors to blend.
- Add 1/3 cup cream and bring up to temperature.
- Cover and simmer for 15 minutes. Add salt and sugar to taste.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 230.61 Kcal (966 kJ) | ||
| Calories from fat | 32.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.61g | 6% | |
|---|---|---|---|
| Cholesterol | 0.46mg | 0% | |
| Sodium | 821.96mg | 34% | |
| Potassium | 582.82mg | 12% | |
| Total Carbs | 38.17g | 13% | |
| Sugars | 9.87g | 39% | |
| Dietary Fiber | 6.64g | 27% | |
| Protein | 11.14g | 22% | |
| Vitamin C | 7.4mg | 12% | |
| Iron | 3.2mg | 18% | |
| Calcium | 49mg | 5% | |
| Amount Per 100 g | |||
| Calories | 207.84 Kcal (870 kJ) | ||
| Calories from fat | 29.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.25g | 6% | |
|---|---|---|---|
| Cholesterol | 0.41mg | 0% | |
| Sodium | 740.82mg | 34% | |
| Potassium | 525.29mg | 12% | |
| Total Carbs | 34.4g | 13% | |
| Sugars | 8.9g | 39% | |
| Dietary Fiber | 5.99g | 27% | |
| Protein | 10.04g | 22% | |
| Vitamin C | 6.7mg | 12% | |
| Iron | 2.9mg | 18% | |
| Calcium | 44.1mg | 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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