Indian Chana Masala Bowl
Spiced chickpea curry with tomato base, served over a choice of grain or vegetable base. Aromatic garam masala and ginger build depth; finished warm in a shallow bowl.
Ingredients
Method
Dice the onion and mince the garlic and fresh ginger; measure out the garam masala and turmeric.
Heat coconut oil in a medium saucepan over medium heat; add the diced onion and sauté for 3–4 minutes until softened.
Stir in the minced garlic and ginger; cook for 1 minute until fragrant.
Add the garam masala and turmeric; stir well to coat the onion mixture and cook for 30 seconds.
Pour in the canned tomatoes and vegetable broth, then add the drained chickpeas; stir to combine.
Bring to a simmer over medium-high heat, then reduce to medium-low and simmer uncovered for 20 minutes, stirring occasionally, until the sauce thickens slightly.
Taste and adjust salt as needed.
Divide the hot cooked rice between two bowls.
Ladle the warm chana masala curry over the rice and garnish with fresh cilantro; serve with a lime wedge on the side.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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