Easy, quick, spicy and nutrient packed chickpea curry. That's what Chana Masala is, simply the best way to eat chickpeas, period.
Servings 6 servings
- 2 15oz cans of coconut milk
- 2 15oz cans of chickpeas drained
- 2 tbsp tomato paste
- 1 large onion peeled and cut into 4
- 2 garlic cloves
- 1 thumb-size fresh ginger peeled and roughly chopped
- 3/4 cup vegetable broth
- 1 tsp salt
- 1 tbsp olive oil
To a food processor add onion, garlic cloves and ginger. Pulse until you get a fine mixture.
Heat up a large pot on medium heat with your olive oil. Add onion mix and spice mix stir and cook for 5 minutes. Add chickpeas, coconut milk, tomato paste and broth. Stir, lower the heat and let it simmer for 20 minutes or until you get the desired thickness.
Top with some freshly chopped coriander and serve.
Calories: 274kcal | Carbohydrates: 21.7g | Protein: 7g | Fat: 19g | Fiber: 4g