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.
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