By The Physicians Committee
2 cups (200 grams) cooked chickpeas
1/2 cup (150 grams) chopped onions
2 large garlic cloves
1 cup (240 grams) fresh tomato puree
1/2 teaspoon (4 grams) turmeric powder
1 teaspoon (2 grams) red pepper powder
2 teaspoons (5 grams) coriander powder
2 teaspoons (5 grams) cinnamon powder
2 teaspoons (5 grams) garam masala or substitute chole masala)
2.5 cups (625 milliliters) water
Salt to taste
Steam-fry the onions and garlic and put it in a hot pan on medium heat. Add all the spices except garam masala and tomato puree. Stir for 5 minutes. Add precooked chickpeas, gram masala, salt and water. Stir nicely mashing some chickpeas in gravy and cover with lid. Let it cook for 20 minutes on medium-low heat until all flavors blend. Serve with rice or roti.
To give this recipe a sweet and sour flavor, you can add tamarind chutney (see recipe) into it.
Per serving (1/4 of recipe):
- Calories: 177
- Fat: 3 g
- Saturated Fat: 0.3 g
- Calories from Fat: 12%
- Cholesterol: 0 mg
- Protein: 9g
- Carbohydrates: 32 g
- Sugar: 8 g
- Fiber: 9 g
- Sodium: 179 mg
- Calcium: 85 mg
- Iron: 4 mg
- Vitamin C: 11 mg
- Beta Carotene: 315 mcg
- Vitamin E: 2 mg
Adapted from Suruchi Mishra