Fire-Roasted Chana Masala


Picture of Fire-Roasted Chana Masala

Total time

min

Cook time

min

Prep time

min
Crate of vegetables

Ingredients

A boiling pot

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, 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.

Nutrition

Servings per batch: 2

  • Calories: 282
  • Fat: 3.90g
  • Carbohydrate: 49.30g
  • Dietary Fiber: 12.80g
  • Sugars: 8.20g
  • Protein: 16.60g
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Picture of Fire-Roasted Chana Masala

Total time

min

Cook time

min

Prep time

min
Crate of vegetables

Ingredients

A boiling pot

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, 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.

Nutrition

Servings per batch: 2

  • Calories: 282
  • Fat: 3.90g
  • Carbohydrate: 49.30g
  • Dietary Fiber: 12.80g
  • Sugars: 8.20g
  • Protein: 16.60g