Description

Shan chana masala Ingredients: salt, cumin, black pepper, red chili, cloves, brown cardamom, cinnamon, green cardamom, garlic, ginger, food acid: citric acid, maltodextrin, hydrolyzed SOYA protein, cane sugar, rapeseed oil, raising agent: sodium bicarbonate, anti-caking agent: silicon dioxide. Allergy advice: may contain traces of sulphite, sesame, mustard, gluten and nuts. allergens in CAPITAL LETTERS. Nutritional values ​​per 100g: energy 1050 kJ/ 250 kcal, fat 10g of which saturated 0g, carbohydrates 30g of which sugar 0g, fiber 10g, protein 10g, salt 30g. Imported by: see stamp, THT see stamp. Remove the water from the soaked chickpeas and add 8 cups of water. Cook for 2-3 hours on a light fire. Add 3 teaspoons of this mix and stir. Cover and cook over a low heat for 45 minutes or until the chickpeas turn a darker color. Heat oil / butter and fry the onions until golden brown. Add the rest. Stir until oil and chickpeas separate.