Chickpea Curry with Green Mango and Pomegranate
Soak and boil chickpeas then simmer in a fragrant spiced tomato sauce garnished with fresh ginger, mint, and pomegranate.
Estimated Nutrition
Calories
546.4
kcal / serving
2185.5 kcal total
Carbs
78.1g
per serving
312.2 g total
Fat
21.2g
per serving
84.8 g total
Protein
15.6g
per serving
62.4 g total
Cook Time
90
minutes
Serves
4
people
Dietary
Vegetarian
Vegan
Dairy Free
Gluten Free
Ingredients
Fruits
2
tbsp
Pomegranate Seeds
fleshy seeds for garnish
1
piece
Raw Green Mango
finely chopped for garnish
LegumesPulses
250
g
Chickpeas
dried
Liquids
1.5
l
Water
for soaking
NutsSeeds
4
clove
Garlic
peeled
1
tbsp
1
tbsp
1
tsp
6
piece
2
piece
5
cm
6
piece
0.5
tsp
0.5
tsp
1
tsp
0.25
tsp
1
tsp
Sun-Dried Mango Powder
heaped tsp amchoor
1
tsp
Sun-Dried Pomegranate Powder
heaped tsp anardana
1
g
Salt
to taste
2
tbsp
Mint Leaf
chopped fresh for garnish
OilsFats
60
ml
Sunflower Oil
4 tablespoons
Vegetables
2
piece
Onion
peeled and quartered
5
cm
Ginger
root, peeled
8
piece
Tomato
blanched, peeled and halved
1
piece
Red Chilli
finely sliced for garnish
2.5
cm
Ginger
root, finely sliced for garnish
Method
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