This vibrant chana masala celebrates protein-rich chickpeas simmered in antioxidant-packed tomatoes, fresh aromatics, and warming spices for a deeply nourishing, naturally vegan dish that’s as satisfying as it is wholesome.
DIETS: LC GF VG VT SC
Servings: 6
Time: 30 minutes

Ingredients: 

• 2 Tablespoons olive or avocado oil
• 1 white or yellow onion, diced
• 2 small jalapeno peppers, finely diced
• 1 tablespoon ground cumin
• 1 teaspoon salt, divided
• 6 cloves garlic, minced
• 2 tablespoons fresh ginger, minced
• ½ cup cilantro, chopped
• 1 tablespoon ground coriander
• 1 teaspoon chili powder
• 1 teaspoon ground turmeric
• 1 28-ounce can tomato puree
• 2 15-ounce cans chickpeas, drained
• 1 teaspoon garam masala
• 2 teaspoons coconut sugar
• 2 tablespoons lemon juice
  
  

Instructions: 

• In a large skillet, heat the oil over medium heat.
  
• Add the onion, jalapeno, cumin, and 1/2 teaspoon of the salt.
• Place garlic, ginger and cilantro and chilies in a mortar and pestle and grind into a rough paste, and then add to the pot.
• Add ground coriander, chili powder, and turmeric, and stir to coat. If the pan is dry, add a little more oil.
• Add tomatoes and chickpeas and remaining salt. 
• Reduce heat to low and simmer uncovered for 15 to 20 minutes, until the mixture thickens to a stew-like consistency, stirring occasionally. If the mixture gets too thick, add up to 1 cup water.
• Remove from heat, and add lemon juice and garam masala.
• Serve alone, or with rice or naan bread.

Nutrition Info Per Serving: 
Calories: ~300 kcal
Total Fat: ~9 g
Cholesterol: 0 mg
Sodium: ~520 mg
Potassium: ~620 mg
Carbohydrates: ~44 g
Fiber: ~11 g
Sugars: ~8 g
Protein: ~11 g