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Chickpeas Curry

Yields4 ServingsCook 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 :
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.

Nutrition Facts

0 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.