A wonderfully simple but deliciously satisfying meal. Chana Masala aka Curried Chickpeas will fill you up and is nutrient-dense too. As with most soups and stews, it tastes even better the next day.
What a satisfying and tasty dish that I adapted from a recipe I learned in my Rouxbe Professional Plant-Based Cooking course last year. I serve it over whatever grain I have handy but my favorite is fragrant brown basmati.
- 2 Maui Onions chopped
- 1 T. Coconut oil unrefined
- 1/4 t. Sea Salt
- 4 Garlic cloves minced
- 1 T. Ginger minced
- 1 Jalapeno seeds and ribs removed, minced
- 1 1/2 t. Coriander ground
- 1 t. Cumin seeds toasted and ground
- 1/4 t. or more to taste Cayenne ground
- 1/2 t. Turmeric powder or 1 t. freshly grated
- 1/8 t. Chili powder
- 3 Vine-ripened tomatoes chopped
- 3 C. Chickpeas cooked
- 3/4 t. Sea salt
- 1/3 C. Water
- 1 Lemon juiced
- 1/4 C. Cilantro chopped
- 3/4 C. Coconut milk full-fat (I prefer the organic Thai Chef brand)
- Heat the coconut oil in a pot over medium heat. When hot, add the onions and a sprinkle of salt.
- Cook until the onions are carmelizing nicely.
- Add garlic, ginger, jalapeño, cumin, coriander, cayenne, turmeric, and chili powder. Cook about one minute or until fragrant.
- Next, add the tomatoes and any juices that have accumulated in the bowl and cook until the tomatoes become a nice sauce.
- Add chickpeas, salt, and water and simmer with lid cracked for about 20 minutes.
- To finish the dish, turn off heat and add lemon juice and coconut milk.
- Check for seasoning and stir in cilantro.
- Serve over any grain that you like.
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