coconut chana (chickpea) masala

I’m so excited about this recipe. Since I made it last week, I’ve told countless people how much I love it and pretty much force them to buy the ingredients and try it out. Chana Masala is an Indian dish that’s made with chickpeas (the chana part) instead of the chicken that most people are used to. It’s dairy free, gluten free, vegan and has the best flavor. You won’t be able to stop eating it. 

I’ve been trying to eat more plant-based protein lately, and chickpeas definitely do the trick. These little beans pack a mean nutritional punch, boasting 35 grams of fiber and 39 grams protein in just one cup. I promise you won’t go hungry without your chicken:) If you’re looking for a delicious Meatless Monday recipe, follow a vegan or vegetarian diet, or just want to reduce the amount of meat you consume (and want to save on your grocery bill!) this dish is for you. I hope you enjoy one of my new favorite dishes!

Coconut Chickpea Masala

2016-01-19 15:09:56

Serves 4

One of my favorite plant-based Indian dishes, this chickpea masala is spicy, healthy, and high in protein, fiber and healthy fats.

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Prep Time

15 min

Cook Time

15 min

Total Time

30 min

Prep Time

15 min

Cook Time

15 min

Total Time

30 min

Ingredients

1. 1 tbsp coconut oil
2. 1 yellow onion - diced
3. 4 cloves garlic - minced
4. 1 tbsp fresh ginger - grated/minced
5. 2 tsp ground cumin
6. 1 1/2 tsp coriander
7. 1 1/2 tsp garam masala
8. 1/2 tsp turmeric
9. 1/4 tsp cayenne pepper
10. 1/2 tsp coconut sugar
11. 1 1/2 tsp salt
12. 1 32oz (or 28oz) crushed tomatoes
13. 3/4 cups low sodium veggie broth
14. 2, 14oz cans organic chickpeas - drained and rinsed
15. 1 cup organic full-fat canned coconut milk
16. Juice of 1 lemon - or 2 tbsp
17. Cilantro to garnish
18. Serve over organic white rice or quinoa

Instructions

1. Preheat a large soup pot over medium heat
2. Add the coconut oil and allow to melt
3. Add the onion and saute for about 2 minutes, or until it starts to get translucent
4. Add the garlic and ginger and stir until fragrant - about 1 minute
5. Add all of the spices (including coconut sugar) and the crushed tomatoes and stir to combine
6. Add the two cans of rinsed chickpeas, coconut milk and broth and stir to combine again
7. Taste to see if you need more salt and add the lemon juice
8. Serve over rice, and garnish with fresh cilantro

By Katie Benson

healing whole nutrition https://www.healingwholenutrition.com/