Nutrition balance score
Great
Glycemic Index
39
Low
Glycemic Load
14
Moderate
Nutrition per serving
Calories322.4 kcal (16%)
Total Fat15.1 g (22%)
Carbs36.9 g (14%)
Sugars3.4 g (4%)
Protein12.2 g (24%)
Sodium990.9 mg (50%)
Fiber11.7 g (42%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
1red onion
small, chopped coarse
10 sprigscilantro
stems and leaves separated
1.5 inchginger
piece, peeled and chopped coarse
2 clovesgarlic
chopped coarse
2Serrano chiles
stemmed, halved, seeded, and sliced thin crosswise, divided
3 Tbspvegetable oil
14.5 ozcan whole peeled tomatoes
1 tsppaprika
1 tspground cumin
½ tspground turmeric
½ tspfennel seeds
2 x 15 ozchickpeas
cans, with aquafaba
1 ½ tspgaram masala
½ tspsalt
lime wedges
Instructions
Step 1
Coarse chop red onion and reserve one quarter for garnish. Cut cilantro stems into 1" lengths. Process onion, cilantro stems, ginger, garlic, and half of serranos, until finely chopped, about 20 sec. In lg saucepan, combine onion mixture and 3 Tbsp oil over med-high heat, stirring frequently, until onion is softened and beginning to stick to saucepan, 5-7 min.
Step 2
While onion mixture cooks, process tomatoes and their juice until smooth, about 30 sec.
Step 3
In saucepan, add paprika, cumin, turmeric, and fennel seeds to onion mixture and stir constantly until fragrant, about 1 min. Stir in chickpeas with their aquafaba and processed tomatoes and bring to a boil. Reduce heat and simmer, covered, for 15 min. While mixture cooks, fine chop remaining onion.
Step 4
Stir garam masala and salt into chickpea mixture and continue cooking, uncovered and stirring occasionally, until chickpeas are softened and sauce is thickened, 8-12 min longer. Season to taste. Garnish with chopped onion, remaining serranos, cilantro leaves, and lime wedges.
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