Chana Masala
This hearty and satisfying dish is ready in 30 minutes or less! Serve over Basmati rice with a side of naan bread.
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Servings: 4
Calories: 125kcal
Ingredients
- 1 tablespoon olive oil
- 1/4 cup yellow onion diced
- 1 tablespoon garam masala
- 1 tablespoon tomato paste
- 2 teaspoons fresh ginger minced
- 1/4 teaspoon red pepper flakes
- 2 15-ounce cans garbanzo beans rinsed and drained
- 1 28-ounce can crushed tomatoes
- 1/2 cup vegan sour cream
- 1/4 cup cilantro chopped
Instructions
- Into a large skillet over medium-high heat, add the olive oil. When the oil is hot, add the onion and cook for 3 minutes, until softened.
- Stir in the drained chickpeas, crushed tomatoes, garam masala, tomato paste, ginger, and red pepper flakes. Bring just to a boil then reduce the heat to low and simmer for 15 minutes, until heated through. Remove from heat.
- Stir in the sour cream and adjust seasoning to taste. Sprinkle with cilantro and serve hot.
Nutrition
Calories: 125kcal | Carbohydrates: 11g | Protein: 2g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Sodium: 177mg | Potassium: 69mg | Fiber: 1g | Sugar: 3g | Vitamin A: 166IU | Vitamin C: 2mg | Calcium: 5mg | Iron: 0.2mg
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