Indian Chick Peas

1. Drain garbanzo beans, reserving their liquid.

2. In a frying pan, heat the butter and sauté until lightly golden.

3. Add the seasonings and tomatoes and cook 10 minutes longer.

4. Combine tomatoes and beans in saucepan. Add chicken broth and 1 cup of reserved liquid to cover.

5. Cover and simmer 20 minutes. Serve hot.

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Nutrient	Quantity
Total fats	32.9378 g
Protein	28.5651 g
Carbohydrates	48.0662 g
Energy	569.92 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.2707 g
Water	638.0297 g
Aspartic acid	1.4672 g
Calcium, Ca	356.31 mg
Lutein + zeaxanthin	192.87 g
Fiber, total dietary	13.064 g
Fatty acids, total trans-polyenoic 13:0	0.0024 g
Carotene, beta	671.74 g
Niacin	11.6253 mg
Vitamin A, RAE	64.41 g
Arginine	1.8926 g
Riboflavin	0.5457 mg
Tocopherol, beta	0.0149 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0076 g
Fatty acids, total saturated 20:1	0.0712 g
Glutamic acid	3.7143 g
Sodium, Na	1957.19 mg
Fatty acids, total saturated 16:1 undifferentiated	0.2715 g
Total lipid (fat)	32.9378 g
Manganese, Mn	2.215 mg
Fructose	5.161 g
Proline	0.5765 g
Fatty acids, total saturated 16:0	3.4097 g
Fatty acids, total saturated 8:0	0.0005 g
Sucrose	2.3946 g
Choline, total	55.507 mg
Sugars, total	15.262 g
Serine	0.6838 g
Fatty acids, total saturated 10:0	0.0004 g
Fatty acids, total saturated 18:0	1.4213 g
Vitamin B-6	0.5624 mg
Selenium, Se	9.431 g
Ash	10.3863 g
Fatty acids, total saturated 18:1 undifferentiated	12.2671 g
Pantothenic acid	1.0003 mg
Phenylalanine	0.6844 g
Copper, Cu	1.4956 mg
Betaine	1.253 mg
Thiamin	0.9591 mg
Methionine	0.3723 g
Iron, Fe	4.2418 mg
Carbohydrate, by difference	48.0662 g
Phosphorus, P	750.91 mg
Folate, total	140.74 g
Tocopherol, gamma	0.2133 mg
Fatty acids, total saturated 4:0	0.0004 g
Fatty acids, total saturated 22:1 undifferentiated	0.0004 g
Lycopene	3833.77 g
Alanine	0.666 g
Cholesterol	3.05 mg
Valine	0.6974 g
Fatty acids, total saturated 18:2 undifferentiated	13.2376 g
Glycine	0.8444 g
Carotene, alpha	150.49 g
Glucose (dextrose)	6.6247 g
Fatty acids, total saturated 14:0	0.1314 g
Zinc, Zn	4.1997 mg
Isoleucine	0.5394 g
Fatty acids, total saturated 12:0	0.0004 g
Fatty acids, total polyunsaturated	13.5521 g
Leucine	0.943 g
Tocotrienol, alpha	0.1109 mg
Vitamin A, IU	1286.74 IU
Folate, DFE	140.74 g
Tryptophan	0.2799 g
Vitamin C, total ascorbic acid	38.244 mg
Phytosterols	46.58 mg
Galactose	0.0063 g
Fatty acids, total polyunsaturated 18:1 c	0.2623 g
Fatty acids, total saturated 6:0	0.0011 g
Tyrosine	0.5143 g
Vitamin B-12	0.61 g
Vitamin K (phylloquinone)	15.726 g
Fatty acids, total saturated	5.1726 g
Histidine	0.3779 g
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c	0.0004 g
Fatty acids, total monounsaturated	12.6521 g
Threonine	0.5449 g
Folate, food	140.74 g
Vitamin E (alpha-tocopherol)	1.6429 mg
Magnesium, Mg	112.17 mg
Lysine	0.498 g
Potassium, K	1509.68 mg
Cystine	0.2451 g
Fluoride, F	6.067 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Ginger	0.5 teaspoon	0.8	0.1777	0.0075
Butter	0.25 cup	342	15.714	28.8
Sea salt	2 teaspoons	0	0	0
Onion	1.5 cups	96	22.416	0.24
Tomato	1 cup	26.82	5.7961	0.298
Curry powder	1.5 1/2	9.75	1.6749	0.4203
chicken broth	1 can	94.55	2.2875	3.172
red pepper flake	0.5 teaspoon	0	0	0
chick pea	2 cups	0	0	0