Chickpea and Tomato Curry

This Chickpea and Tomato Curry is a simple yet flavorful dish, perfect for a wholesome meal. The chickpeas are simmered in a spiced tomato sauce, creating a rich and comforting curry that pairs well with whole grains like brown rice or flatbread.

For a Serving Size of Two:

Ingredients:

• 60 grams chickpeas (soaked overnight or use 120 grams cooked chickpeas)
• 100 grams chopped tomatoes
• 50 grams chopped onions
• 1 clove garlic, minced
• 1/2 teaspoon grated ginger
• 1 green chili, slit
• 2 teaspoons olive oil
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1/4 teaspoon garam masala
• 1/4 teaspoon red chili powder
• 1/2 teaspoon salt
• 150 ml water
• Fresh coriander leaves for garnish

Procedure:

• Heat olive oil in a pan. Add cumin seeds and let them sizzle for a few seconds. Add finely chopped onions, garlic, and ginger. Sauté until onions turn golden brown.
• Stir in chopped tomatoes, turmeric powder, coriander powder, garam masala, red chili powder, and salt. Cook until the tomatoes soften and the mixture becomes a thick paste.
• Add the cooked chickpeas to the tomato mixture. Pour in 150 ml of water and let the curry simmer for 10-12 minutes, allowing the flavors to blend. Adjust consistency by adding more water if needed.
• Garnish with fresh coriander leaves and serve hot with rice or roti.

Nutritional Benefits:

• Calories: 354 kcal
• Protein: 14.5 g
• Carbohydrates: 50 g
• Fat: 13.5 g