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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (204g) Recipe makes 4 servings |
||
| Calories 187 | ||
| Calories from Fat 43 | (23%) | |
| Amount Per Serving | %DV | |
| Total Fat 4.9g | 7% | |
| Saturated Fat 2.2g | 10% | |
| Monounsaturated Fat 1.3g | ||
| Polyunsaturated Fat 0.8g | ||
| Trans Fat 0.0g | ||
| Cholesterol 8mg | 2% | |
| Sodium 349mg | 14% | |
| Potassium 339mg | 9% | |
| Total Carbohydrate 30.9g | 10% | |
| Dietary Fiber 6.1g | 24% | |
| Sugars 1.9g | ||
| Protein 6.4g | 12% | |
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Garbanzo Beans (Chole)
By: ~Rita~
For all you chick pea lovers. With an Indian kick.
SERVES 4 -6
Ingredients
- 1 (16 ounce) can garbanzo beans
- 1 tablespoon ghee or oil
- 1 onion, roughly diced
- 1 teaspoon ginger, grated
- 1 teaspoon garlic, minced
- 1/2 cup tomato, diced
- 1 teaspoon cumin powder
- 1 teaspoon turmeric
- 1 teaspoon coriander powder
- 1 teaspoon chili powder
- 1 teaspoon garam masala
garnish
Directions
1
Sauté onions, add garlic and ginger in ghee.2
Fry for about 5 minutes.3
Add tomatoes, and cumin, coriander, turmeric and chili powders, and salt to taste.4
Cook for another 5 minutes.5
Add garbanzo beans, boil for a few minutes.6
Add garam masala, let mixture simmer.7
Remove from stove.8
Serve garnished with coriander leaves and lemon slices.
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- Course > Side Dishes
- Main Ingredient > Vegetables > Onions
- Main Ingredient > Beans > Chick peas/Garbanzos
- Cuisine > Asian > Southern > Indian
- Preparation > Time to Make > < 30 mins
- Preparation > Simple
- Preparation > Inexpensive
- Preparation > Equipment > Stove Top
- Preparation > Presentation > Served Hot
- Occasion > Taste/Mood > Spicy
- Dietary > Vegetarian
- Dietary > Lighter Fare > Healthy
- Dietary > Low in... > Low Fat
- Dietary > Low in... > Low Cholesterol
- Dietary > Low in... > Low Calorie
Featured Reviews for This Recipe
From: vusandra
On May 29, 2008
My first Indian dish I've made and it was very easy. I used saffron because I didn't have turmeric. Tastes good, but I've had better in Indian restaurants. Mine didn't look as saucey as the picture and was a bit more dry. Perhaps I'll add more tomatoes next time.
From: Happy Harry #2
On Jun 26, 2005
Another good one, Rita! Made this tonight along with Aloo Gobo #1738 and jasmine rice. I did tweaked it some..Added cumin seeds and 1/2 tsp anchur powder. I also cooked the seasonings for a minute or so in hot oil before adding onion, and ginger. Left out the garlic. Also used dried cooked chickpeas. This was enjoyed by my Indian student as well as myself. Will be aking this again...soon!
From: Roosie
On Jun 10, 2005
Very easy to make and very tasty. I didn't use a whole tsp of chili powder (eek!), just a pinch and it was just right. We served this over rice with Soor Vindaloo (curried Pork) #92483 and a Madhur Jaffrey recipe for cauliflower with onion and tomato. I followed the recipe exactly, but I felt the flavor of the garam was too strong and overwhelmed the other flavors. Next time I would only use a 1/2 tsp garam. Thanks!
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