Chana Masala

There will always be Indian food in my weekly meal rotation. Why? Because it’s delicious and nutritious, and need not be spicy to be enjoyed, although I do like a little fire myself!

This is a perfect transitional dish for those curious to try Indian flavors. It’s a simple, yet flavorful tomato sauce with chickpeas and warm Indian spices, brightened by a splash of lemon juice and fresh cilantro. What’s not to love?

Chana Masala

Ingredients:

2 tsp. ground Cumin
½ tbsp. ground Coriander
½ tsp. Turmeric powder
¼ tsp. Fennel seeds, chopped
¼ tsp. ground Cardamom
⅛ tsp. Cinnamon
⅛ tsp. Cayenne pepper
pinch Cloves

1 large Onion, sliced in chunks
1 Jalapeno pepper, thinly sliced
1 tsp. Minced garlic
½ tbsp. Ginger, fresh
⅛ cup Cilantro, chopped
1 ½ cans Tomatoes, diced
1 can Chickpeas
½ tsp. Agave nectar
½ tsp. Tamarind paste (optional)

Method:

Blend spices together and toast lightly in a skillet over medium heat, stirring often, careful not to burn. Add the coconut oil and sweat the onion over medium-low heat until softened. Add jalapeno, garlic and ginger and sauce briefly before adding the tomato and chickpeas. Then simmer for 20 minutes. Finish with cilantro, agave, salt and pepper.: