4 Serves
75 Mins
Finely dice the onion and mince the garlic using a chef's knife on a cutting board.
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Vitamin K
11 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
221 µg / 400 µgCalcium
103 mg / 1,300 mgIron
6 mg / 18 mgMagnesium
86 mg / 420 mgPhosphorus
252 mg / 1,250 mgPotassium
747 mg / 4,700 mgSodium
716 mg / 2,300 mgZinc
2 mg / 11 mgCopper
1 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
6 µg / 55 µgFiber
12 g / 28 gSugar
10 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
34 gAlcohol
0 g
Heat the olive oil in a large heavy-bottomed pot over medium heat.
Sauté the onions and garlic until golden brown, then stir in the spices and tomato puree to create the masala base.
Add the chickpeas and a splash of water to the pot, simmering until the sauce thickens and flavors meld.
Season the curry with salt and pepper to taste, then serve hot.
2
g14
g32
g
Uzbek
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