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Indian Chickpeas
Vegetarian / Side Dish / Snack
(86 votes, average: 3.69 out of 5)
Loading...Bright and colorful, made with turmeric and ginger, both natural anti-inflammatory spices, pair this recipe with curried rice or fresh naan bread to pick up the leftover sauces.
Ingredients
- 1 (16 oz.) can or 1 pound chickpeas
- ½ cup low-sodium vegetable stock
- 2 onions sliced
- 4 T oil
- 1½ tsp turmeric
- ¾ T fresh ginger root or ¼ tsp powdered ginger
- 6 mint leaves
- ½ tsp chili powder
- 2 tomatoes
- salt to taste
- 1 lemon
Directions
- Cook onion in oil, adding turmeric, ginger, mint, chickpeas, then chili, stock, and tomatoes.
- Cook 10 to 12 minutes, add salt.
- Add the juice of a lemon or serve with lemon slices.
Calories
Per recipe: 2310 cal., 100g. protein, 79 g. fat ( 8 sat., 41 poly.)
for 6 servings, 390 calories per serving.”
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