Chickpeas Curry (No Onion, Garlic)
Chickpeas Curry is a flavorful and healthy Indian curry made with chickpeas, onions, tomatoes, and a blend of aromatic spices. Chickpeas are a great source of protein, fiber, and other essential nutrients, making this curry a healthy and filling meal option. This recipe is vegan, gluten-free, and has no allergens, making it suitable for many dietary preferences.
Allergen Information: Contains None
Nutrition Facts
Per serving
Energy
176 kcal
Protein
7 g
Carbs
25 g
Fat
5 g
Fiber
7 g
Ingredients
chopped tomato
1 cup (200g)
Chopped Green Chilli
0.5 tbsp (4g)
Ginger Paste
1 tsp (5g)
Coriander Powder
1 tsp (2g)
Turmeric powder
0.5 tsp (2.5g)
Common salt
0.5 tsp (2.5g)
Garam Masala
1 tsp (3g)
Fresh Coriander Leaves (chopped)
1 tbsp (5g)
Olive Oil
2 tsp (10g)
Cumin Powder
1 tsp (2g)
Chickpeas(dried)
1 small cup (100g)
Plain Water
1 small cup (200g)
Instructions
Cooking Steps
In a pressure cooker, cook the soaked and drained chickpeas with water and a pinch of salt for 3-4 whistles or until they are soft. Set aside.
Heat oil in a pan over medium heat.
Add chopped tomatoes, green chili, ginger paste, turmeric powder, coriander powder, cumin powder, garam masala, and salt. Stir well and cook for 2-3 minutes until the tomatoes have softened.
Add the cooked chickpeas to the pan and mix well. Add water to adjust the consistency of the curry.
Cover the pan with a lid and let the curry simmer for 5-7 minutes over low heat, allowing the flavors to blend.
Remove from heat and garnish with fresh coriander leaves.
Serve hot with.