* Can also use Campbell’s® Condensed Reduced Sodium Tomato Soup, 12 x 1.36 L (48 oz), code #18987
Total Time
70 min.
Serving & Size
9 oz/255 g
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
Chickpeas simmered in a tomato soup, curry powder, garam masala, cumin, turmeric, tomatoes, onion, garlic, ginger. Finished with lemon and coriander.
Nutrition Facts
Nutrition Facts
Serving Size
Amount Per Serving
Calories
% Daily Value
Total Fat g
0%
Saturated Fat g
0%
Cholesterol mg
0%
Sodium mg
0%
Total Carbohydrate mg
0%
Dietary Fiber g
0%
Protein g
0%
Vitamin A %
Vitamin C %
Calcium %
Iron %
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Ingredients
Weight
Measure
Instructions
Ingredients & Instructions
Weight
Measure
Vegetable Oil
6tbsp
90 mL
6 Onions, diced
6cups
1 1/2
Garlic, minced
6tbsp
90 mL
Ginger Root, fresh
2tbsp
30 mL
1. In large high-sided skillet or saucepan set over medium heat, add oil. Add onions, garlic and ginger; cook, stirring occasionally, for 8 to 10 minutes or until starting to soften.
Weight
Measure
Ground Cumin
1 cup
125
Garam Masala
2tbsp
30 mL
Turmeric, ground
1tbsp
15 mL
No-Salt-Added Chickpeas, drained and rinsed
162oz can
1 1.84L can
6 Plum Tomatoes, diced
24oz
680 g
2. Stir in cumin, curry powder, garam masala and turmeric. Cook, stirring frequently, for 1 to 2 minutes or until fragrant. Stir in chickpeas and tomatoes. Cook, stirring occasionally, for 3 to 5 minutes or until well coated.
3. Stir in condensed tomato soup; bring to a boil. Reduce heat to medium-low. Cook, stirring occasionally, for 20 to 25 minutes or until sauce is thickened and flavours are married. Season with pepper.
Weight
Measure
Cilantro, finely chopped
1cups
375 mL
Lemon Juice
1cup
125 mL
4. Stir in cilantro and lemon juice. Heat until internal temperature of 165°F (74°C) or higher is held for 15 seconds.
Weight
Measure
2% Greek Yogurt
3cups
750 mL
Mini Naan Bread, warmed
241 oz each
24 30g each
CCP: Hold hot at 140°F (60°C) or higher for serving.
To Serve: Drizzle each serving with 2 tbsp (30 mL) yogurt and serve with 1 naan bread.
CCP: Hold yogurt cold at 40°F (4°C) or colder for service.
CCP:
To add more protein, add diced cooked chicken.
Alternatively, serve over brown basmati rice.
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