Quick Chickpea Curry
Quick Chickpeas Curry (Kabuli Chane Ki Subji)
2 (16 ounce) cans chickpeas or 3 cups cooked chickpeas
2 tablespoons vegetable oil
1/8 teaspoon asafetida powder
1 teaspoon cumin seeds
1 cup onions, finely chopped
2 teaspoon ginger, grated
1 1/2 cups tomatoes, chopped, or 1/2 cup canned chopped tomatoes
1/2 teaspoon turmeric
2 teaspoons coriander powder
1/2 teaspoon cayenne pepper, optional
1/2 teaspoon salt
3 cups water
1/2 teaspoon garam masala
2 teaspoons lemon or lime juice
2 tablespoons cilantro, chopped
Rinse canned beans in a strainer. Set aside.
Heat oil in medium skillet on medium high heat. Add asafetida and cumin seeds and cook for a few seconds until cumin seeds turn golden brown. Add the chopped onions and fry until light brown. Add ginger and tomatoes. Cover and cook for about 2 minutes. Use a masher or a back of spoon to mash the tomatoes until well blended.
Add turmeric, coriander powder and cayenne pepper and stir for a few seconds. Add the chickpeas and stir to coat the spices. Add salt and water. Bring to boil, reduce heat to a low boil and simmer for about 10 minutes. Using a back of spoon mash few chickpeas against the pan.
Add garam masala and lemon juice. Transfer to a serving bowl and garnish with cilantro.
Nutrition Information (3/4 cup serving):
Calories: 156; Total Fat: 5 gframs (Saturated Fat: 0.5 grams); Carbohydrate: 22 grams; Protein 6 grams, Fiber: 6 grams, Sodium: 297 milligrams