Ingredients
4
4 servings
- •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
- •⅔ cup water
- •salt to taste
- •3 tablespoons minced fresh ginger root
- •2 large tomatoes, chopped
- •¼ cup chopped fresh cilantro, for garnish
Instructions
- 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.
Nutritional Facts
Per 4 servings
- Calories: 283
- Carbohydrate: 45g
- Fat: 9g
- Fiber: 9g
- Protein: 9g
- Sugar: 6g
Related Recipes
Cholay (Curried Chickpeas)
Chole (Vegetarian Indian Chickpeas)
Chickpeas and Chorizo
Chickpea Stew
Chickpea Curry
North Indian Saag Chole (Chickpeas and Greens)
Indian-Spiced Roasted Chickpeas
Pakistani Spicy Chickpeas
Crispy Spiced Chickpeas
Spicy Roasted Chickpeas
Chickpea and Chicken Curry
