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Chana Masala

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"A pretty easy to make, vegetarian curry"

Serves 4 | Prep Time 15 mins | Cook Time 20 mins

Why I Love This Recipe

I'm usually very skeptical to a vegetarian or vegan meal, because I'm so used to eating meat. But this was delicious and I didn't feel like there was something missing. It was also so simple to make and packed a ton of flavor.

Calorie Estimate: 449

Ingredients You'll Need

2 tablespoons coconut oil
1 medium yellow onion, chopped (about 1 cup)
1 medium serrano or jalapeño pepper, minced
5 cloves garlic minced (about 1 tablespoon)
1 tablespoon minced ginger
1 ½ teaspoons garam masala
1 ½ teaspoons ground coriander
¾ teaspoon ground cumin
½ teaspoon ground turmeric
Ground cayenne and chili powder to taste
1 large can (28 ounces) fire-roasted crushed tomatoes
2 cans (14 ounces each) chickpeas (or 3 cups cooked chickpeas), rinsed and drained
Lemon wedges, for garnish
Fresh cilantro, for garnish


In a medium pot, warm the oil over medium-low heat. Add the onion, serrano and salt. Cook until the onion is tender and turning translucent, about 5 minutes

Add the garlic and ginger, and cook until fragrant, about 30 seconds to 1 minute. Stir in the garam masala, coriander, cumin, turmeric, salt and cayenne (if using), and cook for another minute, while stirring constantly

Add the tomatoes and stir well to combine everything. Turn heat up to medium/high and add in chickpeas. Cook for about 10 mins or longer to allow flavors to develop. Taste and add additional cayenne and chili powder as needed. Garnish with lemon wedge and cilantro and serve


Pairs Well With

Basmati Rice

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