Happy Herbivore

Fire-Roasted Channa Masala

Servings: 2

Description:

Ingredients:

• 1 cup vegetable broth
• 1 whole onion, small
• 2 whole garlic cloves, minced
• 15 ounces chickpeas, drained and rinsed
• 15 ounces fire-roasted diced tomatoes with green chilis
• 1¼ tsp coriander
• 1 tsp cumin
• ¼ tsp turmeric
• ¼ tsp ground ginger
• ¼ tsp paprika

Instructions:

Line a medium sauce pan with a thin layer of broth and saute onions over high heat for 3 minutes. Add garlic and saute until onions are translucent, adding more broth as necessary. Add coriander, cumin, cardamon, turmeric and ginger, stirring to coat onions and cooking until fragrant, about 2 minutes. Add chickpeas and tomatoes with remaining broth, stirring to combine. Turn heat up to high and bring to a boil. Once boiling reduce to low and simmer 15 minutes. Turn off heat and stir in paprika and garam masala and let sit for 5 minutes. Salt to taste and serve with warm whole wheat pitas or over a plate of brown rice.

Recipe added on December 11, 2009 |