Indian Chana Masala
Ingredients
- 2 cups dry Basmati rice
- 3 cans (15 oz each) Chickpeas Drained.
- 1 can (28 oz) Diced tomatoes
- 2 large Yellow onion Finely diced.
- 6 cloves Fresh garlic Minced.
- 2 tbsp Fresh ginger Grated.
- 2 tbsp Garam masala
- 2 tsp Ground cumin
- 1 tsp Ground coriander
- 1 tsp Ground turmeric
- 1/2 tsp Cayenne pepper Adjust to taste.
- 1/2 cup Coconut milk For creaminess.
- 1/2 cup Fresh cilantro Chopped.
- 2 tbsp Coconut oil
Steps
- Cook basmati rice according to package directions.
- Heat coconut oil in a large pot and cook onions until golden, about 8 minutes.
- Add garlic, ginger, and all spices. Cook for 2 minutes until fragrant.
- Add diced tomatoes and simmer for 10 minutes until sauce thickens.
- Add chickpeas and 1 cup water. Simmer for 15 minutes.
- Stir in coconut milk and cook for 5 more minutes.
- Season with salt to taste.
- Garnish with fresh cilantro and serve over basmati rice.
Nutrition Info (per serving)
| Calories | 445 kcal |
| Protein | 18 g |
| Carbohydrates | 76 g |
| Fat | 10 g |
| Fiber | g |
| Sugar | g |