Ingredients for Chickpeas With Zucchini Curry
- Courgettes
- 1 (14.5-ounce) can diced tomatoes, undrained
- 1 small onion, chopped
- Green Chilies
- 2 tablespoons chopped fresh coriander
- Red Chili Powder
- 1 tablespoon coriander powder
- 1 teaspoon turmeric powder
- Cumin Seed
- Garbanzo Beans
- 1 teaspoon salt
- 1 tablespoon vegetable oil
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How to Make Chickpeas With Zucchini Curry
- Heat 1 tablespoon of vegetable oil in a medium pot over medium heat. Add 1 small chopped onion and 1 teaspoon cumin seeds. Sauté until onions are translucent and cumin seeds begin to crackle (about 3-5 minutes).
- Add 2 medium zucchini, sliced into half-moons, and 1 (15-ounce) can chickpeas, drained and rinsed. Stir to combine.
- Sprinkle in 1 teaspoon chili powder, 1 tablespoon coriander powder, and 1 teaspoon turmeric powder. Stir well to coat the vegetables and chickpeas with spices.
- Add 1 (14.5-ounce) can diced tomatoes, undrained.
- Season with 1 teaspoon salt, 1-2 finely chopped green chilies (adjust to taste), and 2 tablespoons chopped fresh coriander.
- Cover the pot, reduce heat to low, and simmer for 10-12 minutes, or until the zucchini is tender and the flavors have melded. Stir occasionally.
- Garnish with extra fresh coriander before serving with rice, raita, pickle, and salad.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
23g
Fat
6g
Carbs
10g
