Easy Curried Chickpeas (Chana Masala) Vegetarian-Vegan

1. Heat the oil in a sauce pan.

2. Saute the onions, garlic, and ginger in the hot oil until the onions are golden brown.

3. Stir in the remaining ingredients.

4. Cook over low heat for ten minutes.

5. Add one cup of water and mix well.

6. Cook until the tomatoes and chile are very soft.

7. Then pour over rice and serve.

---------------------------------------------------------------------------

Nutrient	Quantity
Total fats	33.3628 g
Protein	44.9067 g
Carbohydrates	153.8005 g
Energy	1051.094 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.2677 g
Water	350.3117 g
Aspartic acid	5.3035 g
Calcium, Ca	194.5075 mg
Lutein + zeaxanthin	220.1762 g
Fiber, total dietary	30.4212 g
Carotene, beta	768.3555 g
Niacin	4.6986 mg
Vitamin A, RAE	93.294 g
Arginine	4.1087 g
Riboflavin	0.5302 mg
Tocopherol, beta	0.015 mg
Fatty acids, total polyunsaturated 15:0	0.0006 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0135 g
Glutamic acid	8.3039 g
Sodium, Na	66.7382 mg
Fatty acids, total saturated 16:1 undifferentiated	0.027 g
Total lipid (fat)	33.3628 g
Manganese, Mn	44.5989 mg
Fructose	4.5892 g
Proline	1.7744 g
Fatty acids, total saturated 16:0	2.7927 g
Fatty acids, total saturated 8:0	0.6732 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0073 g
Sucrose	1.6912 g
Choline, total	222.8366 mg
Fatty acids, total polyunsaturated 18:1 t	0.0008 g
Sugars, total	33.1277 g
Serine	2.1704 g
Fatty acids, total saturated 10:0	0.8359 g
Fatty acids, total saturated 18:0	0.7738 g
Vitamin B-6	1.4432 mg
Selenium, Se	2.8784 g
Ash	7.6158 g
Fatty acids, total saturated 18:1 undifferentiated	5.1391 g
Pantothenic acid	3.6208 mg
Phenylalanine	2.3215 g
Copper, Cu	1.5325 mg
Betaine	0.5569 mg
Thiamin	1.1019 mg
Methionine	0.563 g
Iron, Fe	12.2883 mg
Carbohydrate, by difference	153.8005 g
Phosphorus, P	603.9568 mg
Folate, total	1188.6068 g
Dihydrophylloquinone	0.0864 g
Tocopherol, gamma	0.298 mg
Fatty acids, total saturated 22:1 undifferentiated	0.0013 g
Lycopene	3833.77 g
Alanine	1.8704 g
Valine	1.8322 g
Fatty acids, total saturated 18:2 undifferentiated	5.7779 g
Glycine	1.8225 g
Carotene, alpha	151.615 g
Glucose (dextrose)	5.274 g
Fatty acids, total saturated 14:0	3.3785 g
Zinc, Zn	6.3727 mg
Isoleucine	1.8471 g
Fatty acids, total saturated 12:0	9.591 g
Fatty acids, total polyunsaturated	6.0458 g
Fatty acids, total saturated 14:1	0.0047 g
Tocotrienol, gamma	0.0008 mg
Fatty acids, total polyunsaturated 17:1	0.0031 g
Leucine	3.0644 g
Tocotrienol, alpha	0.0727 mg
Vitamin A, IU	1874.616 IU
Folate, DFE	1188.6068 g
Tryptophan	0.4431 g
Vitamin C, total ascorbic acid	68.4225 mg
Phytosterols	54.938 mg
Galactose	0.0068 g
Fatty acids, total polyunsaturated 18:1 c	0.0164 g
Fatty acids, total saturated 20:0	0.0015 g
Fatty acids, total saturated 6:0	0.0418 g
Tyrosine	1.0906 g
Vitamin K (phylloquinone)	36.0371 g
Fatty acids, total saturated	18.1012 g
Histidine	1.1907 g
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c	0.0012 g
Fatty acids, total monounsaturated	5.1752 g
Threonine	1.6346 g
Folate, food	1188.6068 g
Fatty acids, total polyunsaturated 17:0	0.005 g
Cryptoxanthin, beta	3.69 g
Vitamin E (alpha-tocopherol)	3.4293 mg
Fatty acids, total trans	0.0008 g
Fatty acids, total trans-monoenoic	0.0008 g
Magnesium, Mg	210.7748 mg
Lysine	2.8821 g
Potassium, K	2197.3545 mg
Cystine	0.5881 g
Fluoride, F	4.967 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	1 teaspoon	0	0	0
Ginger	2 teaspoons	12.06	2.5783	0.1526
Lemon juice	0.25 cup	13.42	4.209	0.1464
Basmati rice	2 cups	0	0	0
Onion	2	56	13.076	0.14
Tomato	1 cup	26.82	5.7961	0.298
Garam Masala	0.5 teaspoon	0	0	0
Vegetable oil	1.5 1/2	175.848	0	20.4
Turmeric	0.5 teaspoon	4.68	1.0071	0.0488
mint	2 tablespoons	5.016	0.9587	0.0832
red chili pepper	1	1.25	0.2753	0.0138
chickpea	1 cup	756	125.9	12.08