Nourishing Chana Masala [serves 6]
1 tablespoon olive oil
2 medium yellow onions, peeled & minced
1 clove garlic, peeled & minced
1 tablespoon ground coriander
2 teaspoons ground cumin
.25 teaspoon ground cayenne pepper
1 teaspoon ground turmeric
1 large tomato, roughly chopped
1 cup water
4 cups (or 2 15oz cans) chickpeas, rinsed & drained
1 teaspoon paprika
1 teaspoon garam masala
.5 teaspoon sea salt
juice of half a lemon
2 teaspoons ginger, peeled and grated
In a large skillet or cast iron skillet pan, heat oil over medium heat. Add the onions and garlic and sauté for 3-5 minutes, until caramelized and brown.
Reduce heat to medium-low and add the coriander, cumin, cayenne and turmeric. Stir until well combined, then add the tomatoes. Allow the tomatoes to simmer for about 5 minutes or until very soft.
Add the chickpeas, water, paprika, garam masala, salt and lemon juice. Stir to combine then cover and cook for 10 minutes to allow the flavors to meld.
Remove from heat and stir in the grated ginger.
Serve in a deep bowl over basmati rice or quinoa with a hunk of avocado on the side for a complete and balanced meal!
Nutritional Information (per serving // 1 cup)
240 calories, 45g carbohydrates, 4.5g fat, 9g protein