Chana Masala with Basmati Rice

Ingredients

• 2 cups canned chickpeas, drained
• 2 cups cooked basmati rice
• 1.25 cups canned crushed tomatoes
• 1 medium yellow onion
• 3 cloves garlic
• 1 tbsp grated fresh ginger
• 2 tsp garam masala
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1.5 tbsp neutral oil
• 3 tbsp fresh cilantro

Instructions

1. Heat the oil in a skillet over medium-high and cook the finely diced onion 5 minutes until soft and golden at the edges.
2. Add the garlic, ginger, garam masala, cumin and coriander and cook 1 minute until deeply fragrant and the spices darken slightly.
3. Pour in the crushed tomatoes and simmer 5 minutes until thick and glossy, then add the chickpeas and 1/3 cup water and simmer 5-6 minutes, lightly mashing some chickpeas to thicken the sauce.
4. Season with salt and a squeeze of lemon if you have it. Serve over the basmati rice, scattered with cilantro.

Nutrition (per serving)

Calories

680

Protein

30 g

Fat

14 g

Carbs

112 g