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Chana Masala
Flavor-packed Indian spiced, veggie delight.
Ingredients
- 2 Tbsp. olive oil
- 15 oz. garbanzo beans canned rinsed, drained
- 1/2 red onion - (FODMAP)
- 1 tomato(es)
- 4 oz. green chiles chopped
- 1/2 C. cilantro fresh
- 4 garlic cloves - (FODMAP)
- 1/4 tsp. ginger ground
- 2 bay leaf
- 1 tsp. chili powder
- 1 tsp. turmeric
- 1 tsp. coriander
- 1 tsp. garam masala
- 1 tsp. sea salt
- 2 C. basmati brown rice cooked
Instructions
- In a food processor or blender, combine onion, tomato, green chiles, garlic, ginger and cilantro. Blend until pureed.
- Heat oil in large skillet over medium heat. Saute bay leaves for 30 seconds. Add the puree and heat about 2 minutes. Add chili powder, turmeric, coriander, garam masala and salt. Add ½ cup water and chickpeas and bring gravy to boil for 15 minutes. Remove bay leaves.
- Serve over rice.
Nutrition
Serving: 1C.Calories: 273kcalCarbohydrates: 40gProtein: 9gFat: 9gSaturated Fat: 1gSodium: 270mgFiber: 6g
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