Chana Masala
Weight of one portion
400 g
Weight of one portion (g) +-10 %Allergens
Materials
| Sterilized chickpeas | 200 g |
| Garlic | 5 g |
| Ground chili pepper | 0,5 g |
| Ground cumin | 1 g |
| Fresh coriander | 2 g |
| Ground coriander | 2 g |
| Garam masala spice mix | 1 g |
| Ground turmeric | 0,5 g |
| Chilli peppers | 3 g |
| Chopped tomatoes | 100 g |
| Salt | 3 g |
| Yellow onion | 50 g |
| Oil | 15 ml |
| Ginger | 5 g |
Kalorické tabulky
Main Course| Energy | Fats | Carbohydrates | Protein | |
|---|---|---|---|---|
| Food without side dishes | 1774 kJ | 21,13 g | 40,95 g | 17,48 g |
Description
Fry the chopped onion in oil until golden brown, add chopped garlic and ginger and fry briefly. Add crushed tomatoes, salt, chili, cumin, coriander, turmeric, pour in water and simmer until thick. Add the chickpeas and simmer for about 10 minutes. Before the end of cooking, add the garam masala spice and bring to a boil briefly. Garnish with fresh coriander and chopped chili peppers.
List of allergens 1. Cereals containing gluten (1a - wheat; 1b - rye; 1c – barley; 1d – oats; 1e – spelt; 1f – kamut) | 2. Crustaceans and products thereof | 3. Eggs and egg products | 4. Fish and fish products | 5. Groundnuts (peanuts) and products thereof | 6. Soya beans (soya) and products thereof | 7. Milk and milk products | 8. Nuts and products thereof (8a – almonds; 8b – hazelnuts; 8c – walnuts; 8d – cashew nuts; 8e – pecans; 8f – Brazil nuts; 8g – pistachios; 8h – macadamia nuts) | 9. Celery and products made from it | 10. Mustard and mustard products | 11. Sesame seeds (sesame) and products thereof | 12. Sulphur dioxide and sulphites | 13. Lupines and products thereof | 14. Molluscs and products thereof