Chickpea and tomato Curry

Homecooked food is a boon in this lockdown and with warm spices and tomato, this chickpea curry recipe is it one the tastiest thing one can make in this short time window.

NUTRITIONAL BENEFITS:
Chickpeas are high in protein and make an excellent replacement for meat in vegetarian and vegan diets. It is hence a potent package of vitamins and minerals, which aids in body processes.

INGREDIENTS:

• 15 grams boiled chickpeas, drained and rinsed
• 20 grams onion
• 20 grams tomato
• ½ teaspoon ground cumin
• ½ teaspoon turmeric
• ¼ teaspoon red chilli powder
• ¼ teaspoon coriander powder
• ½ teaspoon garlic-garlic paste
• Salt to taste
• 1 teaspoon Oil
• Coriander leaves to garnish

Per Serving:

• Nutrition Info
• Amount
• Calories
• 110 kcal
• Carbs
• 10.9 grams
• Protein
• 3.1 grams
• Fats
• 5.8 grams

METHOD:

• Heat oil in a saucepan. Add onion and garlic-garlic paste, fry until golden. Add spices and stir.
• Add chickpeas and coat in spices. Add tomatoes. Simmer for 10 mins until thickened. Add ginger and stir well.
• Garnish it with coriander and serve.

Over to you:
The ultimate healthy and easy weeknight dinner that can be done in 20 minutes, totally plant based, and full of flavour.