Golden Chana Masala
Ingredients
-
1
teaspoon
cumin seeds
-
1
teaspoon
coriander seeds
-
1
tablespoon
refined/unscented coconut oil
-
1
cooking onion
fine dice
-
1
teaspoon
ground turmeric
-
1
teaspoon
curry powder
-
1
clove
garlic, minced
-
1
inch piece
fresh ginger, peeled and minced
-
1
small
fresh chili, seeded and minced
-
1
strip
lemon peel, minced
-
1
tablespoon
tomato paste
-
1 ½
cups
diced fresh yellow tomatoes
-
½
cup
vegetable stock
-
2 ½
cups
cooked chickpeas
-
to taste
sea salt and ground black pepper
-
2
tablespoons
lemon juice
-
for serving
chopped cilantro
-
for serving
warm brown rice or flatbread
Instructions
- Toast cumin and coriander seeds in a dry pot until fragrant, then grind them to a coarse powder.
- In the same pot, heat coconut oil and sauté the diced onions until soft and translucent.
- Add turmeric, curry powder, and the ground spices to the onions, stirring for about a minute.
- Incorporate garlic, ginger, minced chili, and lemon peel, stirring until fragrant.
- Stir in the tomato paste, then add diced tomatoes, vegetable stock, and chickpeas.
- Bring the mixture to a boil, then reduce to a simmer for about 40 minutes, mashing tomatoes as needed.
- Before serving, mix in fresh lemon juice and garnish with cilantro. Serve hot with rice or flatbread.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
8g
Total carbohydrates
35g
Total protein
10g
Sodium
300mg
Cholesterol
0mg
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