CHANNA (CHICKPEA CURRY) & RICE (VG)

Name: CHANNA (CHICKPEA CURRY) & RICE (VG)
Cuisine: Asian, Indian
Ingredients: 1 tablespoon oil; 1 onion, chopped; 2 cloves garlic, minced; 1 inch piece of ginger, minced; 1 teaspoon ground turmeric; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1/2 teaspoon garam masala; 1 (15 ounce) can chickpeas, drained and rinse; 1 (14.5 ounce) can diced tomatoes, undrained; Salt and pepper, to taste; Cilantro, for garnish (optional)

6 steps

CHANNA (CHICKPEA CURRY) & RICE (VG) Yeah I went there... oh yeah I did 😎 🍚🍛🍚🍛🍚🍛🍚🍛🍚🍛🍚🍛🍚 This is my contribution to the Rice Toppings Collab 𝑻𝒉𝒂𝒏𝒌𝒔 𝒕𝒐 𝒕𝒉𝒆 𝑨𝒅𝒎𝒊𝒏 : 🍚🍛🍚🍛🍚🍛🍚🍛🍚🍛🍚🍛🍚 Ingredients: * 1 tablespoon oil * 1 onion, chopped * 2 cloves garlic, minced * 1 inch piece of ginger, minced * 1 teaspoon ground turmeric * 1 teaspoon ground cumin * 1 teaspoon ground coriander * 1/2 teaspoon garam masala * 1 (15 ounce) can chickpeas, drained and rinse * 1 (14.5 ounce) can diced tomatoes, undrained * Salt and pepper, to taste * Cilantro, for garnish (optional) Instructions: 1. Heat the oil in a large pot or Dutch oven over medium heat. Add the onion and cook until softened, about 5 minutes. 2. Add the garlic and ginger and cook for 1 minute more. 3. Add the turmeric, cumin, coriander, garam masala, and cook for 1 minute more, stirring constantly. 4. Add the chickpeas, tomatoes. Bring to a boil, then reduce heat to low and simmer for 15 minutes, or until the chickpeas are tender and the sauce has thickened. 5. Season with salt and pepper to taste. 6. Serve hot with rice or naan bread. Garnish with cilantro, if desired. Pop back through my grid/page this week for more recipes you may or may not wish to like, comment and save ... Go on I dare you …. P.S still love my chickpeas P.P.S the pretentious bowl will not be featured.

Updated at: Sun, 25 Feb 2024 04:41:43 GMT

Nutrition balance score

Great

Glycemic Index

Low

Nutrition per serving

Calories656 kcal (33%)

Total Fat25.6 g (37%)

Carbs88.9 g (34%)

Sugars4.5 g (5%)

Protein27.1 g (54%)

Sodium2484.4 mg (124%)

Fiber23.2 g (83%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

1 tablespoonoil

1 inchginger

1 teaspoonground turmeric

1 teaspoonground cumin

1 teaspoonground coriander

½ teaspoongaram masala

1 x 15 ouncechickpeas

can, drained and rinse

1 x 14.5 ouncecan diced tomatoes

for garnish, optional

Instructions

Step 1

1. Heat the oil in a large pot or Dutch oven over medium heat. Add the onion and cook until softened, about 5 minutes.

Step 2

2. Add the garlic and ginger and cook for 1 minute more.

Step 3

3. Add the turmeric, cumin, coriander, garam masala, and cook for 1 minute more, stirring constantly.

Step 4

4. Add the chickpeas, tomatoes. Bring to a boil, then reduce heat to low and simmer for 15 minutes, or until the chickpeas are tender and the sauce has thickened.

Step 5

5. Season with salt and pepper to taste.

Step 6

6. Serve hot with rice or naan bread. Garnish with cilantro, if desired.

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