4 Serves
70 Mins
Finely dice the onion and mince the garlic using a chef's knife on a cutting board.
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New ZealandVitamin K
8 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
195 µg / 400 µgCalcium
101 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
63 mg / 420 mgPhosphorus
204 mg / 1,250 mgPotassium
498 mg / 4,700 mgSodium
426 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
5 µg / 55 µgFiber
12 g / 28 gSugar
10 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
31 gAlcohol
0 g
Heat the olive oil in a large pot over medium heat and sauté the onion and garlic until softened.
Stir in the chickpeas and the tikka masala sauce, ensuring the chickpeas are well coated.
Simmer the mixture on low heat for 45 minutes to allow the flavors to meld, stirring occasionally.
Season the dish with salt and pepper to taste and serve hot.
6
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Libyan