I love Indian cuisine. This recipe is inspired by chana masala. I say “inspired” because I believe authentic chana masala uses a specific variety of chickpeas and includes amchur (ground dried green mangoes) and pomegranate seed powder. I did not have those two ingredients on hand. To add some citrusy sourness I added a little lime juice.
Chickpeas are a tasty versatile legume tasty that are excellent sources of protein and fiber. Here’s a quick glance at its nutrition profile. One cup of cooked chickpeas contains:
- 269 calories
- 45 g of carbohydrate
- 15 g of protein
- 13 g of dietary fiber
- 4 g of fat
Tip to Reduce Cook Time
One way you can save some time is to use canned crushed tomatoes instead of fresh tomatoes. This will allow you to eliminate the time needed for the tomatoes to cook
This Indian style curry is great for meal prep; I enjoyed mine with steamed veggies and quinoa. Try this recipe and let me know what you think. Use the #mybodymykitchen hashtag on social media.
Prep Time: 5 mins . Cook Time: 20 mins . Yield: Serves 6
2 15-Oz Cans Chickpeas
1 Tbsp Garam Masala
1/2 Tbsp Curry Powder
2 Tbsp Olive or Coconut Oil
1 Medium Yellow Onion
1” Fresh Ginger
4 Cloves Garlic
1 – 2 Jalapeno Peppers, seeded
Juice from 1/2 lime (optional)
Salt & Black Pepper to taste
Chopped Cilantro for garnish
1. Combine onion, jalapeno, ginger and garlic in food processor; blend untile finely chopped. Remove vegetables from food processor. Then use the food processor to blend the tomatoes
2. In a large skillet heat oil over medium heat; add blended onion mixture. Cook until fragrant. Add tomatoes and spices. Cook for 5 to 10 minutes. Add chickpeas and bring to a boil then reduce heat and simmer for about 10 minutes. Add water if necessary.
3. Stir in lime juice (optional) and top with chopped cilantro.
4. Serve with you favorite whole grains and vegetables.