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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Preparation Time

  Cooking Time - 25 minutes, Preparation Time - 30 minutes

• Source

  All Recipes

| 1. Heat the vegetable oil in a large pot over medium heat. Stir in the cumin and ground red chilies, and cook for a few seconds until the spices are fragrant. Add the serrano chiles, onions, garbanzo beans, lemon juice, and water; season to taste with salt. Bring to a boil over high heat, then reduce heat to medium-low, and simmer until the vegetables are tender and most of the liquid has evaporated, about 15 minutes. Sprinkle with ginger, tomatoes, and cilantro to serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
vegetable oil	2	tablespoons		234.46400000000003	0.0	0.0	27.2
cumin	1	teaspoon	ground	7.875	0.929	0.374	0.4677
red chilies	1/2	teaspoon	ground	-	-	-	-
serrano chile pepper	2		seeded chopped	-	-	-	-
onion	2		chopped	120.0	28.02	3.3	0.3
garbanzo bean	2	cans	drained	2266.8666	377.5112	122.7586	36.2219
lemon juice	3	tablespoons		10.065	3.1568	0.1601	0.1098
water	2/3	cup		0.0	0.0	0.0	0.0
salt	to taste			-	-	-	-
ginger root	3	tablespoons	minced	14.4	3.1986	0.3276	0.135
tomato	2		chopped	65.52	14.1596	3.2032	0.728
cilantro	1/4	cup	chopped	0.92	0.1468	0.0852	0.0208

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.