Mediterranean Diet Chana Kulcha
Elevate your mealtime with the vibrant and wholesome "Mediterranean Diet Chana Kulcha" recipe, a delightful fusion of hearty chickpeas and warm, fluffy whole-grain flatbreads. This dish brings together the aromatic spices of cumin, coriander, turmeric, and paprika, creating a fragrant and richly seasoned base enhanced by sautéed garlic, ginger, and tangy tomatoes. The fresh cilantro adds a burst of color and herbaceous flavor, while a squeeze of lemon brightens the dish with zesty citrus notes. Perfect for those embracing a Mediterranean diet, this vegetarian recipe is not only nutritious but quick to prepare, with just 15 minutes of prep time and 30 minutes of cooking. Serve the Chana Kulcha with warm flatbreads for an irresistible handheld meal that's packed with plant-based protein, ideal for lunch, dinner, or even a flavorful appetizer.
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Recipe Information
Ingredients
- 400 g Canned chickpeas
- 2 tbsp Olive oil
- 1 medium Red onion
- 1 large Tomato
- 3 Garlic cloves
- 1 inch Ginger
- 1 tsp Ground cumin
- 1 tsp Ground coriander
- 0.5 tsp Turmeric powder
- 1 tsp Paprika
- 1 tsp Sea salt
- 0.5 tsp Black pepper
- 0.5 cup Fresh cilantro
- 4 Whole-grain flatbreads
- 1 Lemon
Instructions
Drain and rinse the canned chickpeas thoroughly under cold water to remove excess salt and preserve their firmness.
Finely chop the red onion, tomato, garlic cloves, and ginger separately; these will be used to create the aromatic base of the dish.
In a large skillet, heat the olive oil over medium heat. Add the chopped red onion and sauté until it turns golden brown and translucent, about 5-7 minutes.
Add the minced garlic and ginger to the pan, sautéing for another 1-2 minutes until fragrant, ensuring not to burn them.
Stir in the diced tomatoes, cooking them down for about 3-5 minutes until they soften and start to break down into a sauce.
Add ground cumin, coriander, turmeric, paprika, sea salt, and black pepper to the tomato mixture, stirring well to combine and develop the flavors for about 2 minutes.
Introduce the rinsed chickpeas to the pan, stirring to coat them in the spice mixture. Cook for about 10-12 minutes, stirring occasionally, until the chickpeas are heated through and have absorbed the flavors.
Chop the fresh cilantro and add it to the pan, stirring to incorporate. Adjust seasoning with additional salt or pepper if necessary.
Warm the whole-grain flatbreads in the oven or on a hot skillet until pliable and heated through.
Slice the lemon into wedges and serve alongside the Chana Kulcha, encouraging a squeeze over the chickpeas to enhance the flavors with a fresh citrus note.
Nutrition Facts
Calories |
1277 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.9 g | 56% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6050 mg | 263% | |
| Total Carbohydrate | 191.0 g | 69% | |
| Dietary Fiber | 35.7 g | 128% | |
| Total Sugars | 36.5 g | ||
| Protein | 38.8 g | 78% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 352 mg | 27% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 1742 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
