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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Boil chickpeas for about 2 to 3 hours. | 2. In a frying pan, sauté onion in a bit of olive oil for about 5 minutes (until onions look clear). | 3. Add garlic, cook 1 minute. | 4. Add potatoes, cook about 1-2 minutes, stirring constantly. | 5. Add spices (except cardamom and curry leaf). Cook another 1 minute until spices are aromatic and make sure it doesn't burn. Remove from heat. | 6. Drain chickpeas. Add 300ml of broth. Add tomatoes, carrot, cardamom, and curry leaf. Bring to boil. | 7. Add the onion/potato mixture and peanut butter. Simmer for 0.5 to 1 hour. | 8. For a thinner soup, add water. For thicker soup, puree half of the soup in a food processor. | 9. Serving suggestion: serve with naan bread and a dollop of yogurt. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chickpea	1	can		1133.4333	188.7556	61.3793	18.1109
onion	1		chopped	28.0	6.537999999999999	0.77	0.07
garlic clove	1		diced	-	-	-	-
potato	1		cubed	-	-	-	-
cumin	1 1/2	1/2		11.8125	1.3936	0.561	0.7015
coriander	1	teaspoon		0.0767	0.0122	0.0071	0.0017
cinnamon	1	pinch		-	-	-	-
chilies	2			194.3028	48.0	0.0	0.0
ginger	1	teaspoon		1.6	0.3554	0.0364	0.015
cardamom pod	1	cardamom		-	-	-	-
curry leaf	1	curry		-	-	-	-
broth	300			3525.0	902.4	0.0	0.0
carrot	200		grated	10496.0	2452.48	238.08	61.44
tomato	2		cubed	232.2039	52.898999999999994	11.9004	2.0318
peanut butter	1	teaspoon	no-sugar-added	31.4133	1.1504	1.2832	2.6635

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