Ingredients
To make Chickpea Curry, you'll need:
- 240g tinned chick peas, drained and rinsed
- 1 medium onion, finely chopped
- 6 garlic cloves, finely chopped
- 2 tsp. ginger, finely chopped
- ½ tsp. turmeric powder
- 2 tsp. ground coriander
- 200g canned tomatoes, finely chopped
- 1 tsp. garam masala
- 1 tsp. green chilli
- 1 tbsp. vegetable oil
- 250ml water
- 2 tsp. amchoor powder (powder of green unripe mangoes)
- Salt to taste
- 4 ready to eat whole wheat chapattis
Method
- Pour the oil into a medium-size frying pan, and place the pan over a medium heat.
- Throw in the onions, and fry them for 4 minutes, making sure they turn golden brown.
- Pop in the garlic and ginger and cook for 2 more minutes.
- Mix in the tomatoes, chilli, turmeric, ground coriander, amchoor powder and salt. Cook for 4 minutes.
- Add the can of washed, drained chick peas, then bring the water to the boil. Add both to the frying pan.
- Stir and cover. Cook for ten minutes, then serve with whole wheat chapattis.
Nutritional Facts (Per Serving)
Calories 320 | Total Fat 9g | Saturated Fat 2g | Carbohydrates 46g | Fibre 13.5g | Protein 13g
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