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Chickpeas With Zucchini Curry

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Ingredients

Adjust Servings:
200 g courgettes (turai sliced into 5 mm rounds)
2 medium tomatoes (chopped)
1 small onion sliced
2 green chilies (hari mirch or to taste)
1 tablespoon fresh coriander (hara dhania chopped) or 1 tablespoon cilantro leaf (hara dhania chopped)
1/2 teaspoon red chili powder (pisi lal mirch)
1 teaspoon grounded coriander (pisa dhania)
1/4 teaspoon turmeric powder (pisi haldi)
1 teaspoon cumin seed (sufaid saabut zeera)
250 g garbanzo beans (chickpeas boiled and drained )

Nutritional information

231.3
Calories
95 g
Calories From Fat
10.6 g
Total Fat
1.4 g
Saturated Fat
0 mg
Cholesterol
268.6 mg
Sodium
30.2 g
Carbs
6.4 g
Dietary Fiber
5.9 g
Sugars
6.7 g
Protein
222g
Serving Size

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Chickpeas With Zucchini Curry

Features:
    Cuisine:

    Excellent recipes, tasty as written. Good option when zucchinis are prolific and in season!

    • 50 min
    • Serves 3
    • Easy

    Ingredients

    Directions

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    Chickpeas With Zucchini Curry,serve with rice,raita,pickle and salad,Excellent recipes, tasty as written. Good option when zucchinis are prolific and in season!,I’m always looking for a great way to cook veggi’s and this recipe was delicious. Although i must admit that i added garlic and ginger at the begining. It was a hit, even my mother in law was impressed 🙂


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    Steps

    1
    Done

    Heat the Oil in a Pot and Add the Onion and Cumin Seeds. When They Start to Crackle, Add the Courgette Slices and Chickpeas. Stir and Sprinkle With the Chilli, Coriander and Turmeric Powder(s). Mix Well and Add the Tomatoes. Sprinkle With Salt, the Green Chilli and Fresh Coriander.

    2
    Done

    Cover and Cook For About 10-12 Mins or Until Done.

    Avatar Of Clara Bailey

    Clara Bailey

    Culinary historian exploring recipes and techniques from ancient civilizations.

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