quick channa masala

This vegetarian Indian chickpea curry is one of our go-to curries! It’s delicious and packed with fibre and plant protein. It’s vegan and gluten-free and perfect for meal prepping!

Serves 4

• 1 tbsp Coconut Oil

• 1 Yellow Onion (small, chopped)

• 4 Garlic (clove, minced)

• 1 tbsp Ginger (fresh, minced or grated)

• 1 1/3 tbsps Chana Masala Spice Blend

• 1 cup Tomato Sauce (plain)

• 1 cup Water

• 3 cups Chickpeas (cooked, rinsed well)

1. Heat the oil in a pot over medium heat. Add the onion and cook for three to five minutes or until the onion begins to soften. Add the garlic, ginger, chana masala spice blend, and salt. Cook for another minute until very fragrant.

2. Add the tomato sauce and water and bring the sauce to a simmer.

3. Add the chickpeas and cook for five to 10 minutes or until the chickpeas are warmed through and the sauce has thickened slightly. Season with additional salt if needed.

4. To serve, divide between plates or bowls and enjoy!

Notes:

Leftovers Refrigerate in an airtight container for up to three days.

Serving Size One serving is approximately one cup.

More Flavor Add red pepper flakes, cayenne pepper, or another hot pepper spice for a spicier dish.

Serve It With Rice, cauliflower rice, naan bread, pita bread, or other flatbread.

No Chana Masala Spice Blend Use a combination of paprika, coriander, cumin, cardamom, cinnamon, black pepper, and turmeric.