Chhole (Chickpea Curry)

• 份量: 6 servings
• 总时间: 20 minutes

配料

1 medium serrano pepper, cut into thirds

4 large cloves garlic

1 2-inch piece fresh ginger, peeled and coarsely chopped

1 medium yellow onion, chopped (1-inch)

6 tablespoons canola oil or grapeseed oil

2 teaspoons ground coriander

2 teaspoons ground cumin

½ teaspoon ground turmeric

2 ¼ cups no-salt-added canned diced tomatoes with their juice (from a 28-ounce can)

¾ teaspoon kosher salt

2 15-ounce cans chickpeas, rinsed

2 teaspoons garam masala

Fresh cilantro for garnish

步骤

Pulse serrano, 4 cloves garlic and ginger in a food processor until minced. Scrape down the sides and pulse again. Add onion; pulse until finely chopped, but not watery.

Heat 6 tablespoons oil in a large saucepan over medium-high heat. Add the onion mixture and cook, stirring occasionally, until softened, 3 to 5 minutes. Add 2 teaspoons coriander, 2 teaspoons cumin and ½ teaspoon turmeric and cook, stirring, for 2 minutes.

Pulse 2¼ cups tomatoes with juice in the food processor until finely chopped. Add to the pan along with ¾ teaspoon salt. Reduce heat to maintain a simmer and cook, stirring occasionally, for 4 minutes. Add 30 ounces chickpeas and 2 teaspoons garam masala, reduce heat to a gentle simmer, cover and cook, stirring occasionally, for 5 minutes more. Serve topped with ¼ cup cilantro, if desired.

营养

• 卡路里: 278 kcal
• 总脂肪: 16 g
• 饱和脂肪: 1 g
• 不饱和脂肪: 0 g
• 钠: 354 mg
• 总碳水化合物: 30 g
• 膳食纤维: 6 g
• 总糖: 3 g
• 蛋白质: 6 g