Eezi-Peezi Chickpea Curry

1. Roast chickpea flour in a heavy frying pan for few minutes, till aromatic and a few shades darker. Keep aside.

2. Heat oil. Add fennel, cinnamon, cardamom and ginger. Fry for a few seconds till aromatic. Add asafetida, curry powder and chickpea flour. Add water gradually and stir mixture till smooth, breaking up any lumps. Add tomato and chopped pepper. Simmer for few minutes and then lower heat. Add drained and washed chickpeas and cook gently for 2-3 minutes. Season with salt, serve with rice or roti.

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Nutrient	Quantity
Total fats	40.158 g
Protein	91.0456 g
Carbohydrates	285.7704 g
Energy	1807.988 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.6563 g
Water	747.0617 g
Aspartic acid	10.6116 g
Calcium, Ca	380.82 mg
Lutein + zeaxanthin	254.045 g
Fiber, total dietary	59.4113 g
Fatty acids, total trans-polyenoic 13:0	0.005 g
Carotene, beta	977.888 g
Niacin	8.6153 mg
Vitamin A, RAE	192.007 g
Arginine	8.1306 g
Riboflavin	1.0042 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0277 g
Fatty acids, total saturated 20:1	0.0008 g
Glutamic acid	15.972 g
Sodium, Na	147.831 mg
Fatty acids, total saturated 16:1 undifferentiated	0.3404 g
Total lipid (fat)	40.158 g
Manganese, Mn	90.1967 mg
Fructose	0.9768 g
Proline	3.6577 g
Fatty acids, total saturated 16:0	5.6517 g
Fatty acids, total saturated 8:0	0.1431 g
Sucrose	0.1315 g
Choline, total	435.9209 mg
Sugars, total	54.536 g
Serine	4.4035 g
Fatty acids, total saturated 10:0	0.4013 g
Fatty acids, total saturated 18:0	1.9481 g
Vitamin B-6	2.6131 mg
Selenium, Se	7.123 g
Ash	14.4526 g
Fatty acids, total saturated 18:1 undifferentiated	9.7975 g
Pantothenic acid	7.6578 mg
Phenylalanine	4.7146 g
Copper, Cu	3.1627 mg
Betaine	2.0657 mg
Thiamin	2.1851 mg
Retinol	105.472 g
Methionine	1.1539 g
Iron, Fe	22.0151 mg
Carbohydrate, by difference	285.7704 g
Phosphorus, P	1177.611 mg
Folate, total	2361.989 g
Dihydrophylloquinone	0.1248 g
Tocopherol, gamma	0.2289 mg
Fatty acids, total saturated 4:0	0.4137 g
Fatty acids, total saturated 22:1 undifferentiated	0.0028 g
Alanine	3.7707 g
Cholesterol	32.768 mg
Valine	3.719 g
Fatty acids, total saturated 18:2 undifferentiated	11.825 g
Glycine	3.6891 g
Carotene, alpha	157.605 g
Glucose (dextrose)	0.9994 g
Fatty acids, total saturated 14:0	1.3611 g
Zinc, Zn	12.4241 mg
Isoleucine	3.7604 g
Fatty acids, total saturated 12:0	0.361 g
Fatty acids, total polyunsaturated	12.4811 g
Fatty acids, total saturated 14:1	0.0017 g
Fatty acids, total polyunsaturated 17:1	0.0008 g
Leucine	6.2196 g
Vitamin A, IU	2121.794 IU
Folate, DFE	2361.989 g
Tryptophan	0.8657 g
Vitamin C, total ascorbic acid	119.3865 mg
Phytosterols	16.826 mg
Galactose	0.0231 g
Fatty acids, total polyunsaturated 18:1 c	0.5693 g
Fatty acids, total saturated 6:0	0.2483 g
Tyrosine	2.1941 g
Vitamin B-12	0.0013 g
Vitamin K (phylloquinone)	69.2713 g
Fatty acids, total saturated	10.821 g
Histidine	2.397 g
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c	0.0008 g
Fatty acids, total monounsaturated	10.3334 g
Threonine	3.2727 g
Folate, food	2361.989 g
Cryptoxanthin, beta	5.215 g
Vitamin E (alpha-tocopherol)	6.3731 mg
Magnesium, Mg	413.013 mg
Lysine	5.8295 g
Potassium, K	3719.615 mg
Cystine	1.2044 g
Fluoride, F	1.49 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0	0	0	0
Ginger	1 tablespoon	17.42	3.7242	0.2205
Oil	1 tablespoon	112.128	0	12.7334
Cinnamon	1 stick	0	0	0
Tomato	1	41.86	9.282	0.364
Curry powder	1 tablespoon	20.475	3.5173	0.8826
Garam Masala	1 teaspoon	0	0	0
Water	2 cups	0	0	0
fennel seed	1 teaspoon	6.9	1.0458	0.2974
green pepper	0.5	14.9	3.4568	0.1267
cardamom pod	2	0	0	0
chickpea	410 g	1549.8	258.095	24.764
chickpea flour	2 tablespoons	44.505	6.6493	0.7694
asafoetida powder	0.5 teaspoon	0	0	0