Indian-style chickpeas simmered in a thick onion, tomato, ginger and spice sauce. A vegan, gluten-free main that is a source of fiber and protein.
Ingredients
Instructions
- 1
Finely chop the onion; grate the garlic and ginger and finely mince the chili. Grate the tomatoes.
- 2
Heat the sunflower oil in a wide pot and cook the onion over medium heat for 8-10 minutes until golden.
- 3
Add the garlic, ginger and chili and stir for 1-2 minutes until fragrant. Add the curry powder, cumin, turmeric and paprika and toast for 30 seconds.
- 4
Add the grated tomatoes and cook over medium heat for 8-10 minutes, until the sauce thickens and the oil separates at the edges.
- 5
Add the chickpeas, water and salt. Cover and simmer on low heat for 15-20 minutes, mashing some chickpeas with the back of a spoon to thicken the sauce.
- 6
Stir in the lemon juice, rest for 5 minutes and serve.
Nutrition
Per serving
| Calories | 370 kcal |
|---|---|
| Protein | 15 g |
| Carbs | 50 g |
| Fat | 14 g |
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