CHOHLAY - Chickpea Snack
- Number of Servings: 8
Ingredients
Chickpeas (garbanzo beans), 4 cup Potato, raw, 1 large (3" to 4-1/4" dia.) 1 medium red onion dicedTamarinds, .0625 cup, pulp1 tsp. mango powder 1 tsp. garam masala1 tsp. ground Coriander1/2 tsp Ginger, ground1 tsp. Chili powder, 1 tbsp 2 Tbs. Hunt's Ketchup, 2 tbsp Splenda, 4 packs1/2 tsp. salt1 Tbs. chopped fresh Mint1 Tbs. chopped fresh CilantroRed Ripe Tomatoes, 10 cherry
1. Drain the chickpeas well and place them in a large serving bowl.
2. Boil the potato and onion until soft but not mushy. Drain and set aside.
3. In large bowl, blend together the tamarind, mango powder, garam masala, ground coriander, ginger, chili powder, ketchup, sugar, salt to taste, and 2/3 cups water. Pour this sweet-and-sour sauce over the chickpeas. Add the potato and onion and mix everything together gently.
4. Mix in half the mint and cilantro. Garnish with the remaining mint and cilantro, and the tomatoes and onions, Arrange the chilies croxed on top and serve.
Number of Servings: 8
Recipe submitted by SparkPeople user ANEWAY.
2. Boil the potato and onion until soft but not mushy. Drain and set aside.
3. In large bowl, blend together the tamarind, mango powder, garam masala, ground coriander, ginger, chili powder, ketchup, sugar, salt to taste, and 2/3 cups water. Pour this sweet-and-sour sauce over the chickpeas. Add the potato and onion and mix everything together gently.
4. Mix in half the mint and cilantro. Garnish with the remaining mint and cilantro, and the tomatoes and onions, Arrange the chilies croxed on top and serve.
Number of Servings: 8
Recipe submitted by SparkPeople user ANEWAY.
Nutritional Info Amount Per Serving
- Calories: 215.9
- Total Fat: 1.6 g
- Cholesterol: 0.0 mg
- Sodium: 565.8 mg
- Total Carbs: 44.1 g
- Dietary Fiber: 7.2 g
- Protein: 7.5 g
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