5 minute chickpea

Name: 5 minute chickpea
Cuisine: Indian, Asian
Ingredients: Oil,2 tablespoons; Red onion,1 (finely chopped); Garlic,2 cloves (minced); Ginger,1 thumb-sized piece (grated); Red chili,1/2 (finely sliced); Curry powder,1 tablespoon; Cumin,1 teaspoon; Coriander,1 teaspoon; Ground black pepper,1 teaspoon; Paprika,1 teaspoon; Chopped tomatoes,1 can (400g); Coconut milk,1 can (400g); Chickpeas,1 can (400g, drained and rinsed); Salt,1 teaspoon (adjust to taste); Black pepper,1/2 teaspoon; Coriander (cilantro),A bunch (roughly chopped); Lime,1/2 (zest and juice); Avocado,1 (sliced, for serving)

1 step

The recipe from the video is for a Chickpea Curry, designed to be made in five minutes. It's a simple, nutritious, and quick meal, perfect for busy evenings. The curry combines soft chickpeas, tangy tomatoes, and creamy coconut milk, seasoned with a blend of aromatic spices like curry powder, cumin, coriander, and paprika. The dish is brought to life with fresh ingredients like red onion, garlic, ginger, and a hint of chili for heat, then finished with a squeeze of lime juice and a handful of fresh coriander. This recipe is all about creating a flavorful and satisfying dish in a very short amount of time, making it ideal for those seeking a fast, yet wholesome meal option.

Updated at: Sat, 16 Mar 2024 23:44:19 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories782.9 kcal (39%)

Total Fat62.2 g (89%)

Carbs51 g (20%)

Sugars13.7 g (15%)

Protein17.1 g (34%)

Sodium1765.4 mg (88%)

Fiber12.2 g (44%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

2 clovesGarlic

1, thumb-sized piece, grated

0.5Red chili

finely sliced

1 tablespoonCurry powder

1 teaspoonCumin

1 teaspoonCoriander

1 teaspoonGround black pepper

1 teaspoonPaprika

400gChopped tomatoes

400gCoconut milk

can

400gChickpeas

can, drained and rinsed

1 teaspoonSalt

adjust to taste

½ teaspoonBlack pepper

Coriander

cilantro, roughly chopped

0.5Lime

zest and juice

1Avocado

sliced, for serving

Instructions

Step 1

- Heat 2 tablespoons of oil in a large pan over medium-high heat. - Add 1 finely chopped red onion, 2 minced cloves of garlic, 1 grated thumb-sized piece of ginger, and 1/2 a finely sliced red chili to the pan, sautéing until fragrant. - Stir in 1 tablespoon curry powder, 1 teaspoon cumin, 1 teaspoon coriander, 1 teaspoon ground black pepper, and 1 teaspoon paprika, cooking for about 30 seconds. - Pour in 1 can (400g) of chopped tomatoes and 1 can (400g) of coconut milk, mixing well. - Incorporate 1 can (400g) of drained and rinsed chickpeas, bringing the mixture to a simmer. - Season with 1 teaspoon salt and 1/2 teaspoon black pepper, adjusting to taste. - Add a bunch of roughly chopped coriander (cilantro) and the zest of 1/2 lime, stirring through the curry. - Just before serving, stir in the juice of 1/2 lime. - Serve the curry with sliced avocado on the side.

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