Chickpea garnish with curry and cumin.

Ingredients
Elaboration
Nutritional information

120 min

Suitable for vegans

Cuisine type: Vegan cuisine

Seasonal period: All year

Allergens:

Ingredients for 5 portions Calculate portions

Chickpeas 0.3 kg

Bulk curry 2.5 g

Cumin 2.5 g

Table salt 16.667 g

Elaboration

PRE-WORK

-Soak the chickpea in cold water with salt the day before.

ELABORATION

-Fill the kettle with the required amount of water.

-When it starts to boil with a strong gush, add the drained and washed chickpeas.
-The boil must be strong and continuous to prevent the chickpea from getting stuck. It can also be done under pressure, which reduces the time considerably. Sometimes, the chickpea is placed in a special mesh so that they do not hit each other and do not break.

- After the chickpeas are cooked, cool with plenty of cold water.

-Sprinkle the curry and cumin over the chickpeas once cold and drained.

Nutritional information (1 portion)

Energy

201.9

kcal

Carbohydrates

33.5

Proteins

11.78

Lipids

3.14

Sugars 1.72 g

Salt (Sodium) 1350.3 mg

Folic acid 108.0 ug

Vitamin C 2.5 g

Vitamin A 20.34 ug

Zinc 0.48 mg

Iron 4.51 mg

Calcium 95.12 mg

Cholesterol 0.0 mg

Polyunsaturated fatty acids 1.25 g

Monounsaturated fatty acids 1.25 g

Saturates 0.0 g

Fiber 9.05 g

The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.