A spicy vegetarian dish made healthier with the use of canola oil
170 cal Serves 4
Prep time 0h 5m
Cook time 0h 15m
Total time 0h 20m
Step 1In saucepan, heat canola oil over medium heat and sauté cumin seeds for about 1 minute.
Step 2Add onion, ginger, curry powder and garam masala, and cook for 3 minutes, stirring constantly.
Step 3Add tomatoes, chickpeas and lemon juice.
Step 4Using spatula, scrape bottom of pan to get all cooking juices. Cover and cook for 10 minutes.
Step 5Garnish with cilantro.
Per serving (1½ cup / 375 mL)
- 7 g
- 165 mg
- 30 mg
- Total fat
- 5 g
- Saturated fat
- 0 g
- 0 mg
- 25 g
- 6 g
- 6 g
- Added sugars
- 0 g
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