- 3 Tbsp (39 g) vegetable oil
- 1 1⁄2 tsp cumin seeds
- 3 Tbsp (39 g) vegetable oil
- 1 1⁄2 tsp cumin seeds
Heat oil in pan over medium-low heat. Add cumin seeds and cook until they start popping.
- 3 onions, chopped and loosely packed
- 1⁄4 tsp (2 g) salt
- 3 onions, chopped and loosely packed
- 1⁄4 tsp (2 g) salt
Add chopped onions, then add salt. Cook, stirring occasionally, for up to 30 minutes or until soft and golden.
- 6 (24 g) cloves garlic, crushed
- 1 Tbsp, 1 1⁄2 tsp fresh ginger, grated
- 6 (24 g) cloves garlic, crushed
- 1 Tbsp, 1 1⁄2 tsp fresh ginger, grated
When onions are translucent add garlic and ginger.
- 1⁄2 tsp turmeric
- 1 1⁄2 tsp coriander
- 1 1⁄2 tsp cumin
- 1⁄2 tsp garam masala
- 1⁄2 tsp turmeric
- 1 1⁄2 tsp coriander
- 1 1⁄2 tsp cumin
- 1⁄2 tsp garam masala
Stir in spices and bring out flavours. Add a bit of water if it sticks too much to pot.
- 1⁄4 tsp (2 g) salt
- 1⁄4 tsp (2 g) salt
Add salt to taste.
- 1⁄2 tsp cayenne
- 1⁄2 tsp cayenne
Add chili powder or cayenne to taste.
- 21 fl. ozs. diced canned tomatoes
- 21 fl. ozs. diced canned tomatoes
Stir in tomatoes and cook for about 10 minutes.
- 57 fl. ozs. chick peas
- 57 fl. ozs. chick peas
Rinse chick peas under cold water and add.
- 3⁄4 cup (177 g) water
- 3⁄4 cup (177 g) water
Add water just to cover. Bring to light boil and then simmer for at least 20-30 minutes.
- 1⁄4 cup, 1 1⁄2 tsp (68 g) lemon juice
- 1⁄4 cup, 1 1⁄2 tsp (68 g) lemon juice
Add lemon juice and simmer for a few more minutes.
- 3⁄4 cup cilantro
- 3⁄4 cup cilantro
Fold in cilantro (saving some for garnish) at last minute and serve.
Garnish with fresh cilantro.
Garnish with fresh cilantro.
Nutrition Information
| Nutrient | Total |
|---|---|
| Calories | 0 |
| Protein | 0.3g |
| Fat | 0.0g |
| Saturated Fat | 0.0g |
| Carbohydrates | 0.0g |
| Fiber | 0.0g |
| Sugar | 10.0g |
| Sodium | 7mg |
| Cholesterol | 0mg |
Values shown are totals for the entire recipe. Add serving information to see per-serving nutrition.
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