Serve nice and hot with rice or naan. This is one of my favorite Indian dishes.
Ingredients
- 2 tablespoons vegetable oil
- 1 teaspoon ground cumin
- ½ teaspoon ground dried red chilies
- 2 serrano chile peppers, seeded and chopped
- 2 large onions, chopped
- 2 (15 ounce) cans garbanzo beans (chickpeas), drained
- 3 tablespoons lemon juice
- 2/3 cup water
- salt to taste
- 3 tablespoons minced fresh ginger root
- 2 large tomatoes, chopped
- ¼ cup chopped fresh cilantro, for garnish
Directions
Step 1
Heat the vegetable oil in a large pot over medium heat. Stir in the cumin and ground red chilies, and cook for a few seconds until the spices are fragrant. Add the serrano chiles, onions, garbanzo beans, lemon juice, and water; season to taste with salt. Bring to a boil over high heat, then reduce heat to medium-low, and simmer until the vegetables are tender and most of the liquid has evaporated, about 15 minutes. Sprinkle with ginger, tomatoes, and cilantro to serve.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 283 | |
% Daily Value * | |
Total Fat9g | 11% |
Saturated Fat1g | 7% |
Sodium431mg | 19% |
Total Carbohydrate45g | 16% |
Dietary Fiber9g | 32% |
Total Sugars6g | |
Protein9g | |
Vitamin C30mg | 150% |
Calcium81mg | 6% |
Iron3mg | 16% |
Potassium632mg | 13% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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