Ingredients:
- main ingredients
- garbanzo beans/chickpeas 2 15-oz cans
- onion, finely chopped - 1 small
- tomato, finely chopped - 1 small
- potato, chopped - 1 small
- tomato paste - 1 tbsp
- olive oil - 1 tbsp
- water (as needed)
- paprika - 1 tsp
- white pepper - 1/2 tsp
- curry powder - 2 tsp
- cumin - 1/2 tsp
- mustard seeds - 1/2 tsp
- red chillies dried - 2 (optional)
- salt (as needed)
Directions:
- 1. Heat oil in a pot; add cumin and mustard and wait until the mustard pops. Roughly tear the red chillies into pieces and add to pot.
- 2. Add onions first and let them cook a bit. Then add tomatoes and potatoes and cook for a couple of minutes. A little water may be added to avoid food sticking to the pot.
- 3. Add chickpeas, tomate puree, remaining spices and salt. Now add enough water to cover the chickpeas (about 3/4 cup).
- 4. Cook in high heat for a few minutes until the mixture begins to boil and then reduce to medium-low heat for about 10 minutes until chickpeas are done.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 0 Kcal (0 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Amount Per 100 g | |||
| Calories | 0 Kcal (0 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
* 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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