Equipment
- 1 Pan
- 1 Spatula
Ingredients
Vegetables
- ½ cup chopped onion
- 1 cup chopped tomato
- 1 canned chickpeas
- ¼ cup chopped cilantro
- ½ tsp ginger
- 1 tsp garlic
Oil
- ½ tbsp olive oil
Spices
- ¼ tsp ground turmeric
- ¼ tsp kashmiri red chili powder
- ¼ tsp curry powder
Seasoning
- salt (As per taste)
Water
- ½ cup water
- ½ cup water
Instructions
- Heat olive oil in a nonstick frying pan over medium heat.½ tbsp olive oil
- Once hot, add the onion and cook for 3-4 minutes, until softened.½ cup chopped onion
- Next add the garlic and ginger and cook for another minute until fragrant.½ tsp ginger, 1 tsp garlic
- After that, add spices. Combine with the onion, and stir until well combined.¼ tsp ground turmeric, ¼ tsp kashmiri red chili powder, ¼ tsp curry powder, salt
- Next add the diced tomatoes and stir to combine.1 cup chopped tomato
- Add water and stir it well. Cover with a lid for 5-8 minutes. Keep stirring in between.½ cup water
- Add chickpeas to the pan once the sauce has thickened. Combine everything well.1 canned chickpeas
- Add water and simmer for 5-10 minutes until the chickpeas are heated through.½ cup water
- Lastly, garnish with fresh cilantro. You can serve the chickpea tomato curry with rice or rotis.¼ cup chopped cilantro
The nutrition information provided is an estimate and may not be exact.
Nutrition
Calories: 150kcal | Carbohydrates: 10g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Sodium: 185mg | Potassium: 319mg | Fiber: 2g | Sugar: 5g | Vitamin A: 353IU | Vitamin C: 15mg | Calcium: 57mg | Iron: 2mg
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𝙳𝚒𝚜𝚌𝚕𝚊𝚒𝚖𝚎𝚛: 𝚃𝚑𝚎 𝚛𝚎𝚌𝚒𝚙𝚎𝚜 𝙸 𝚜𝚑𝚊𝚛𝚎 𝚑𝚎𝚛𝚎 𝚊𝚛𝚎 𝚒𝚗𝚜𝚙𝚒𝚛𝚎𝚍 𝚋𝚢 𝙽𝚎𝚙𝚊𝚕𝚒 𝚌𝚞𝚒𝚜𝚒𝚗𝚎 𝚊𝚗𝚍 𝚑𝚘𝚠 𝙸 𝚕𝚘𝚟𝚎 𝚙𝚛𝚎𝚙𝚊𝚛𝚒𝚗𝚐 𝚝𝚑𝚎𝚖 𝚊𝚝 𝚑𝚘𝚖𝚎. 𝚂𝚘𝚖𝚎 𝚖𝚊𝚢 𝚗𝚘𝚝 𝚋𝚎 𝚎𝚗𝚝𝚒𝚛𝚎𝚕𝚢 𝚊𝚞𝚝𝚑𝚎𝚗𝚝𝚒𝚌, 𝚋𝚞𝚝 𝚝𝚑𝚎𝚢 𝚛𝚎𝚏𝚕𝚎𝚌𝚝 𝚖𝚢 𝚙𝚎𝚛𝚜𝚘𝚗𝚊𝚕 𝚊𝚙𝚙𝚛𝚘𝚊𝚌𝚑 𝚝𝚘 𝚌𝚘𝚘𝚔𝚒𝚗𝚐. 𝙸 𝚑𝚘𝚙𝚎 𝚢𝚘𝚞’𝚕𝚕 𝚎𝚗𝚓𝚘𝚢 𝚝𝚑𝚎𝚖 𝚊𝚜 𝚖𝚞𝚌𝚑 𝚊𝚜 𝙸 𝚍𝚘!