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Curried Chick Peas

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  Chickpeas 6 Ounce, soaked
  Sunflower oil 2 Teaspoon
  Onions 2 , chopped
  Garlic 2 Clove (10 gm), crushed
  Cumin seeds 1 Teaspoon
  Potatoes 8 Ounce, cut into pieces
  Ground cumin 1 Teaspoon
  Ground coriander 1 Teaspoon
  Turmeric 1 Teaspoon
  Chilli powder 1⁄4 Teaspoon
  Raisins 1 Ounce
  Almonds 1 Ounce, blanched

1. Drain the chick peas. Cover with fresh water, bring to the boil and boil fast for 10 minutes. Reduce the heat, cover and simmer for 40 minutes. Drain and reserve the stock.
2. Heat the oil in a pan and fry the onion, garlic and cumin seeds for 5 minutes. Add the potatoes, chick peas and spices and cook for 3-4 minutes.
3. Pour over 3/4 pint (450ml) reserved stock. Cover and simmer for 25-30 minutes. Add the raisins, cook for a further 3-4 minutes, stir in the almonds, check the seasoning and serve hot.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1321 Calories from Fat 325

% Daily Value*

Total Fat 38 g58.7%

Saturated Fat 3.9 g19.7%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 100.2 mg4.2%

Total Carbohydrates 213 g70.9%

Dietary Fiber 48.1 g192.3%

Sugars 49.9 g

Protein 50 g100%

Vitamin A 11.2% Vitamin C 131.8%

Calcium 49.6% Iron 124.3%

*Based on a 2000 Calorie diet

Curried Chick Peas Recipe