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Quick Vegan Chana Masala



Cook and Prep Time: 40 minutes


Serves: 3-4


You Need

· 1 Red Onion, halved and cut thinly into half-moons

· 1 large can Chickpeas, rinsed and drained

· 1 large can Pureed OR Diced Tomatoes

· 1 cup Vegetable Stock OR Water (add more if you want a thinner dish)

· 1 tbsp. Ground Cumin

· 1 head Garlic, minced

· 2 tbsp. Fresh Ginger, minced

· 1/2 cup Chopped Cilantro, for garnish

· 2-3 fresh green chilies, sliced with seeds (optional)

· 1 tbsp. Ground Cloves

· 1 tbsp. Coriander

· 1 tbsp. Turmeric

· Salt, to taste

· Black Pepper, to taste

· 2 tbsp. Coconut Oil


DIRECTIONS

1. Rinse and chop the produce accordingly.

2. Set a pot to medium heat. Once hot, add coconut oil. Once hot, add ginger, garlic, and red onion, stirring frequently to avoid burning. Cook until onion is translucent, 4-5 minutes.

3. Add chiles, and cook for 1 minute more.

4. Add tomatoes, vegetable stock, and chickpeas. Add all spices and bring mixture to a boil. Then cover and reduce heat to a simmer. Season with salt and pepper. Cook until thickened, 5-6 minutes.

5. Remove from heat. Serve with rice. Garnish with fresh cilantro. Enjoy!

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