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Chhole (chickpea curry) and rice

Chhole (chickpea curry) and rice
4.7 16 rating
Prep. 15 min
Total 45 min
4 portions
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Ingredients

  • basmati rice
    200 g
  • chickpea (besan) flour
    20 g
  • ghee (see Tips)
    40 g
  • cumin seeds
    1 tsp
  • fennel seeds
    ½ tsp
  • asafoetida (see Tips)
    1 pinch
  • red onion cut into quarters
    300 g
  • piece fresh ginger cut into pieces
    3 cm
  • garlic cloves
    3
  • water
    400 g
  • canned chopped tomatoes
    400 g
  • sea salt
    1 ½ tsp
  • Kashmiri chilli powder
    ½ tsp
  • ground turmeric
    10 g
  • ground coriander
    1 tsp
  • ground black pepper
    ½ tsp
  • green mango powder (see Tips)
    1 tbsp
  • garam masala (see Tips)
    1 ½ tsp
  • canned chickpeas rinsed and drained (approx. 500 g after draining)
    800 g
  • lemon juice
    20 g
  • raisins to garnish (optional)
    2 tbsp
  • natural yoghurt to garnish
  • fresh long green chilli trimmed and cut into thin slices, to garnish
    1

Difficulty

easy

Nutrition per 1 portion

Sodium 1324.6 mg
Protein 14.7 g
Calories 1648.8 kJ / 392.5 kcal
Fat 16 g
Fibre 14.2 g
Saturated Fat 6.8 g
Carbohydrates 40.8 g

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