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Amritsari Style Chickpea Curry with Whole Wheat Flatbread

This simmered dish pairs cooked chickpeas, drained with whole wheat flatbread, ready to eat, neutral oil and onion, finely chopped. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner
Easy
Balanced High satiety Heart friendly Vegetarian Vegan
300 kcal 2000 kcal
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Estimated macros per portion

28 g Protein
94 g Carbohydrates
23 g Fat
27 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 260g cooked chickpeas, drained 426 kcal
  • 2g whole wheat flatbread (roti or chapati), ready to eat 6 kcal
  • 14g neutral oil 124 kcal
  • 90g onion, finely chopped 36 kcal
  • 180g tomato, finely chopped 32 kcal
  • 10g ginger garlic paste 8 kcal
  • 3g ground coriander 9 kcal
  • 2g ground cumin 8 kcal
  • 2g Kashmiri chili powder 6 kcal
  • 1g dried fenugreek leaves (kasuri methi) 3 kcal
  • 15g lemon juice 5 kcal
  • 4g salt 0 kcal

Cooking instructions

  1. neutral oilonion
    Heat oil in a saucepan over medium heat. Add onion and cook 5 to 6 minutes until golden.
  2. tomatoginger garlic pasteground corianderground cuminKashmiri chili powdersalt
    Add ginger garlic paste and cook 30 seconds. Stir in tomatoes, salt, coriander, cumin, and chili powder; cook 5 minutes until thick.
  3. cooked chickpeas
    Add cooked chickpeas and 150 ml water. Simmer 10 minutes, stirring and lightly mashing a few chickpeas to thicken the gravy.
  4. dried fenugreek leaves (kasuri methi)lemon juicesalt
    Stir in dried fenugreek leaves and simmer 2 minutes. Turn off heat and add lemon juice; taste and adjust salt and heat.
  5. whole wheat flatbread (roti or chapati)
    Warm the whole wheat flatbread in a dry skillet 30 to 45 seconds per side.
  6. cooked chickpeaswhole wheat flatbread (roti or chapati)
    Serve the chickpea curry with warm flatbread, spooning extra gravy over the top.

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