Name: Spiced Chickpea Stew with Mango
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1
Cuisine: Indian
Ingredients: 150 g chickpea; 100 g green mango; 1 item onion; 15 ml olive oil; 5 g curry leaf; 2 clove garlic; 10 g red chili; 5 g cumin seed; 15 g coriander leaf

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Spiced Chickpea Stew with Mango

Spiced Chickpea Stew with Mango

A flavorful vegetarian stew combining chickpeas and mango in a spiced sauce.

Source

Ingredients:

150
g
chickpea
100
g
green mango
1
item
onion
15
ml
olive oil
5
g
curry leaf
2
clove
garlic
10
g
red chili
5
g
cumin seed
15
g
coriander leaf

Preparation Time: 15 minutes

Cooking Time: 20 minutes

Instructions:

Heat 15 ml of olive oil in a saucepan over medium heat.
Slice 1 onion and 2 cloves of garlic, add to the pan and sauté until golden.
Add 5 g of curry leaves, 10 g of red chili, and 5 g of cumin seeds to the pan and stir for 1 minute.
Add 150 g of cooked chickpeas and stir to coat with spices.
Peel and slice 100 g of green mango, add half to the stew and stir well.
Pour 200 ml of water into the saucepan, bring to a boil, then reduce the heat and simmer for 15 minutes.
Add the remaining mango slices and 15 g of chopped coriander leaves, cook for another 5 minutes.
Serve the stew hot, garnished with additional coriander leaves if desired.

Nutrition	Per Serving 415 g	Per 100g
Energy	509.9 kcal	123 kcal
Protein	32.2 g	7.8 g
Fibre	16.4 g	4.0 g
Salt	0.1 g	0.0 g
Sugar	26.6 g	6.4 g
Carbohydrates	72.9 g	17.6 g
Fat	19 g	4.6 g

Environmental	Per Serving 415 g	Per 100g
CO2	5.9 kg	1.4 kg
Water	2.6 l	0.6 l

150
g
chickpea
100
g
green mango
1
item
onion
15
ml
olive oil
5
g
curry leaf
2
clove
garlic
10
g
red chili
5
g
cumin seed
15
g
coriander leaf

Heat 15 ml of olive oil in a saucepan over medium heat.

Slice 1 onion and 2 cloves of garlic, add to the pan and sauté until golden.

Add 5 g of curry leaves, 10 g of red chili, and 5 g of cumin seeds to the pan and stir for 1 minute.

Add 150 g of cooked chickpeas and stir to coat with spices.

Peel and slice 100 g of green mango, add half to the stew and stir well.

Pour 200 ml of water into the saucepan, bring to a boil, then reduce the heat and simmer for 15 minutes.

Add the remaining mango slices and 15 g of chopped coriander leaves, cook for another 5 minutes.

Serve the stew hot, garnished with additional coriander leaves if desired.