A healthy Indian recipe that is flavorful curry with chickpeas that can be made in ~20 minutes. Known also as chana masala, food dish comforting & delicious.
Ingredients
1 medium serrano pepper, cut into thirds
4 large cloves garlic
1 2-inch piece fresh ginger, peeled and coarsely chopped
1 medium yellow onion, chopped (1-inch)
6 tablespoons canola oil or grapeseed oil
2 teaspoons ground coriander
2 teaspoons ground cumin
½ teaspoon ground turmeric
2 ¼ cups no-salt-added canned diced tomatoes with their juice (from a 28-ounce can)
¾ teaspoon kosher salt
2 15-ounce cans chickpeas, rinsed
2 teaspoons garam masala
Fresh cilantro for garnish
Directions
Pulse serrano, garlic and ginger in a food processor until minced. Scrape down the sides and pulse again. Add onion; pulse until finely chopped, but not watery.
Heat oil in a large saucepan over medium-high heat. Add the onion mixture and cook, stirring occasionally, until softened, 3 to 5 minutes. Add coriander, cumin and turmeric and cook, stirring, for 2 minutes.
Pulse tomatoes in the food processor until finely chopped. Add to the pan along with salt. Reduce heat to maintain a simmer and cook, stirring occasionally, for 4 minutes. Add chickpeas and garam masala, reduce heat to a gentle simmer, cover and cook, stirring occasionally, for 5 minutes more. Serve topped with cilantro, if desired.
Equipment || Food processor, large saucepan
Active Time: 15 mins || Total Time: 20 mins || Servings: 6
Nutrition Facts (per serving)
| 278 | Calories |
| 16g | Fat |
| 30g | Carbs |
| 6g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Serving Size about 1 cup | |
| Calories 278 | |
| % Daily Value * | |
| Total Carbohydrate 30g | 11% |
| Dietary Fiber 6g | 23% |
| Total Sugars 3g | |
| Protein 6g | 12% |
| Total Fat 16g | 20% |
| Saturated Fat 1g | 6% |
| Vitamin A 260IU | 5% |
| Vitamin C 18mg | 20% |
| Folate 75mcg | 19% |
| Sodium 354mg | 15% |
| Calcium 65mg | 5% |
| Iron 2mg | 12% |
| Magnesium 34mg | 8% |
| Potassium 356mg | |
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