Indian cooking uses two kinds of chickpeas - a small, dark variety and the larger, light-coloured one that we are familiar with in the West. Chickpeas are rich in carbohydrates, protein and zinc. This delicious Indian curry is quick, easy and super healthy too.
Extracted from: Healthy Indian In Minutes Monisha Bharadwaj (Kyle Cathie, £14.99) with photography by Georgia Glynn-Smith.
The opinions expressed are those of the author and are not held by Saga unless specifically stated. The material is for general information only and does not constitute investment, tax, legal, medical or other form of advice. You should not rely on this information to make (or refrain from making) any decisions. Always obtain independent, professional advice for your own particular situation.
Treat yourself or a friend to a monthly mix of intelligent opinions, fascinating features and exclusive offers.
Over a million people already benefit from our cover. Over 50? Click here to get a quote.
Subscribe today and access a range of benefits, free.