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14Ingredients
25Minutes
530Calories
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Ingredients
US|METRIC
3 SERVINGS
- 1 cup basmati rice
- 3 cups water
- 1/4 tsp. kosher salt
- 2 cups chickpeas (cooked, or 16 Ounce Can of chickpeas, rinsed)
- 2 cups vegetable stock (low sodium stock or water)
- 2 onions (Shallot, small, or 1/2 of a medium red onion)
- 2 tomatoes (medium tomatoes)
- 1/2 tsp. cumin seeds
- 2 Tbsp. canola oil (or olive oil)
- 1 tsp. ginger garlic paste (Or 1-2 garlic cloves and 1/2 inch ginger)
- 1 tsp. curry powder (if using mild curry powder, add 1/2 tsp paprika or 1/4 tsp chili flakes)
- 1/4 cup yogurt (plain, non-fat yogurt, at room temprature)
- 2 Tbsp. cilantro (plus more for garnish, optional)
- salt (adjust per taste)
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NutritionView More
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530Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories530Calories from Fat110 |
| % DAILY VALUE |
| Total Fat12g18% |
| Saturated Fat1g5% |
| Trans Fat |
| Cholesterol<5mg1% |
| Sodium1510mg63% |
| Potassium650mg19% |
| Protein13g |
| Calories from Fat110 |
| % DAILY VALUE |
| Total Carbohydrate93g31% |
| Dietary Fiber9g36% |
| Sugars8g |
| Vitamin A20% |
| Vitamin C35% |
| Calcium10% |
| Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(1)
Isabel 6 years ago
I like to make this with my cousin and serve it with homemade naan. It’s not super fussy and it’s mild enough for everyone to enjoy.