Photo: Billjones94 · CC BY-SA 4.0 · Wikimedia Commons

Gujarat · Dinner

Chickpea Curry

Traditional Recipe 25: Chickpea Curry recipe

🧺 Ingredients

• Cooked chickpeas: 200g
• Oil: 20ml
• Mustard seeds: ½ tsp (3g)
• Cumin seeds: ½ tsp (3g)
• Asafoetida: pinch (1g)
• Green chillies: 2 (chopped)
• Ginger-garlic paste: 1 tsp (10g)
• Onion: 80g (chopped)
• Tomato: 100g (chopped)
• Turmeric: ½ tsp (2g)
• Red chilli powder: ½ tsp (2g)
• Coriander powder: ½ tsp (2g)
• Salt: 5g
• Sugar: 1 tsp (5g)
• Lemon juice: 1 tbsp (15ml)

👩‍🍳 How to make Chickpea Curry

1. Heat oil (20ml) in heavy kadai over medium heat (160°C).
2. Add mustard seeds; crackle 30 sec.
3. Add cumin seeds, asafoetida, green chillies; fry 1 min.
4. Add ginger-garlic paste; sauté 2 min until light golden.
5. Add chopped onion; cook 3 min until soft and golden.
6. Add chopped tomato; cook 2 min until soft.
7. Add turmeric, red chilli, coriander, salt (5g), sugar; stir well.
8. Add cooked chickpeas; mix thoroughly.
9. Cook on medium heat (150°C) for 12-15 min, stirring occasionally.
10. Chickpeas should absorb all flavors, sauce should coat them.
11. Add lemon juice; stir well.
12. Serve hot with rice or rotli. Should be hearty, flavorful, protein-rich.

Track the macros of Chickpea Curry and 100s of Indian dishes with Nutri Macro India.