NUTRITION

SERVINGS

INGREDIENTS

1 cup cooked chickpeas

1 cup non-fat Greek yogurt

0.5 cup tomato puree

0.25 cup diced yellow onion

1 tbsp ginger-garlic paste

0.25 tbsp avocado oil

1 tbsp whole wheat flour

1 tbsp chickpea flour

0.5 tsp cumin seeds

0.5 tsp ground coriander

0.25 tsp turmeric powder

0.5 tsp garam masala

0.25 tsp chili powder

0.5 tsp sea salt

0.25 tsp black pepper

1 tbsp water

PREPARATION

• 1

  Combine the whole wheat flour, chickpea flour, and a pinch of salt with water to form a firm dough; set aside to rest for 10 minutes.

• 2

  Heat the avocado oil in a large skillet over medium heat and toast the cumin seeds until they sizzle and become fragrant.

• 3

  Add the onions and sauté until soft and translucent, then stir in the ginger-garlic paste and all the ground spices.

• 4

  Pour in the tomato puree and cook for 3 minutes before stirring in the cooked chickpeas.

• 5

  Simmer the chickpeas for 8 minutes, lightly crushing a few with the back of a spoon to create a thick, luscious gravy.

• 6

  Divide the dough into small balls, roll into thin discs, and pan-sear in a lightly oiled pan until they puff and turn golden brown.

• 7

  Plate the warm chickpea curry alongside the fresh puri and top with a generous serving of Greek yogurt for a high-protein finish.