Ghugni

Per serving

Calories

216

Protein

12 g

Carbs

33 g

Fat

4 g

Fibre

9 g

Vitamins and minerals, % of a day’s needs

• Iron16%
• Vitamin D0%
• B120%
• Zinc15%
• Magnesium9%
• Omega-32%
• Calcium4%
• Potassium12%
• Vitamin C7%
• Vitamin A1%
• Riboflavin12%

Worked out from the ingredients. How we work out our numbers

Ingredients

• 200 g Dried white peas
• 700 ml Water
• 1 whole Onion
• 1 tbsp Fresh ginger
• 2 clove Garlic
• 1 tsp Ground cumin
• 0.5 tsp Ground turmeric
• 1 whole Green chilli
• 1 tbsp Vegetable oil
• 1 pinch Salt

Method

1. 1

   Rinse 200g of dried white peas, then soak them overnight in plenty of cold water and drain well before cooking.

2. 2

   Heat 1 tablespoon of vegetable oil over medium heat, then dice the onion and cook until golden and softened. Grate in 1 tablespoon of ginger, crush 2 cloves of garlic and add 1 green chilli, finely sliced.

3. 3

   Add 1 teaspoon of ground cumin and half a teaspoon of turmeric and stir until fragrant.

4. 4

   Add the drained peas and 700ml of water, then simmer until the peas are tender and the sauce has thickened.

5. 5

   Season with a pinch of salt and serve warm, on its own or with bread.