Name: Chickpeas Curry
Cook time: 16 min
Total time: 16 min
Yield: 4 servings
Ingredients: 150 g yellow onions, roughly cut; 2 cloves garlic; 40 g ginger, grated; 30 g oil; 1 tsp turmeric powder; 1 tsp ground cumin; 1 tsp garam masala; ½ tsp paprika powder; ½ tsp coriander seeds; 400 g tomatoes, chopped; 250 g chickpeas, drained; 100 ml water (if you prefer it creamier, use 50 ml water and 50 ml coconut milk); ½ tsp chicken stock powder; 1 tsp salt; 1 stalk coriander, chopped

AuthorLe-ThermiqueCategoryMain DishesDifficultyBeginner

Yields4 Servings

Cook Time16 minsTotal Time16 mins

INGREDIENTS :

150 g yellow onions, roughly cut

2 cloves garlic

40 g ginger, grated

30 g oil

1 tsp turmeric powder

1 tsp ground cumin

1 tsp garam masala

½ tsp paprika powder

½ tsp coriander seeds

400 g tomatoes, chopped

250 g chickpeas, drained

100 ml water (if you prefer it creamier, use 50 ml water and 50 ml coconut milk)

½ tsp chicken stock powder

1 tsp salt

Garnish

1 stalk coriander, chopped

COOKING METHODS :

- Add onions and garlic into mixing jar to chop.
Settings: Timer: 10 Seconds / Speed: 5

- Scrape down sides of mixing jar.
- Add ginger and oil to saute.
Settings: Timer: 3 Minutes / Speed: 2 / Temperature: 120°C

- Add turmeric powder, ground cumin, garam masala, paprika powder and coriander seeds to saute.
Settings: Timer: 5 Minutes / Speed: 2 / Temperature: 120°C

- Attach butterfly whisk.
- Add tomatoes into mixing jar.
Settings: Timer: 3 Minutes / Speed: 3 / Temperature: 120°C

- Add chickpeas, water, vegetables stock powder and salt to cook.
Settings: Timer: 5 Minutes / Speed: 1 / Temperature: 100°C

- Transfer to a serving bowl and garnish with coriander. Serve hot with rice or flatbread.

Nutrition Facts

4 servings

Serving size

Amount per serving
Calories369

% Daily Value *
Total Fat 12.4g16%
Saturated Fat 1.6g8%
Cholesterol 0mg
Sodium 74mg4%
Total Carbohydrate 53.7g20%
Dietary Fiber 14.4g52%
Total Sugars 11.4g
Protein 14.6g

Calcium 8mg1%
Iron 34mg189%
Potassium 1010mg22%
Vitamin D 0mcg0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Ingredients
INGREDIENTS :
150 g yellow onions, roughly cut
2 cloves garlic
40 g ginger, grated
30 g oil
1 tsp turmeric powder
1 tsp ground cumin
1 tsp garam masala
½ tsp paprika powder
½ tsp coriander seeds
400 g tomatoes, chopped
250 g chickpeas, drained
100 ml water (if you prefer it creamier, use 50 ml water and 50 ml coconut milk)
½ tsp chicken stock powder
1 tsp salt
Garnish
1 stalk coriander, chopped

Directions
COOKING METHODS :
1
- Add onions and garlic into mixing jar to chop.
Settings: Timer: 10 Seconds / Speed: 5

2
- Scrape down sides of mixing jar.
- Add ginger and oil to saute.
Settings: Timer: 3 Minutes / Speed: 2 / Temperature: 120°C

3
- Add turmeric powder, ground cumin, garam masala, paprika powder and coriander seeds to saute.
Settings: Timer: 5 Minutes / Speed: 2 / Temperature: 120°C

4
- Attach butterfly whisk.
- Add tomatoes into mixing jar.
Settings: Timer: 3 Minutes / Speed: 3 / Temperature: 120°C

5
- Add chickpeas, water, vegetables stock powder and salt to cook.
Settings: Timer: 5 Minutes / Speed: 1 / Temperature: 100°C

6
- Transfer to a serving bowl and garnish with coriander. Serve hot with rice or flatbread.

Notes

Chickpeas Curry
Ingredients Directions

Ingredients

Directions

Notes

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