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Easy Chana Masala

This recipe has been adapted by Rich Roll’s The Plant Power Meal Planner

This classic Indian dish is packed with fiber and protein- and one of our favorite midweek dishes that can be made ahead of time and kept warm in the crock pot.

Ingredients: 

  • 2 cups of rice of choice (eg. brown Basmati or white Jasmine)
  • 2 Tbsp of water
  • 1 can of low sodium diced tomatoes
  • 1 medium yellow onion diced
  • 1 clove of garlic minced
  • 1 tsp of fresh ginger ( tip: keep ginger root in freezer and use micro-plane when needed)
  • 1 can of low sodium chickpeas ( AKA garbanzo beans)
  • 2-4 tsp of olive oil or avocado oil
  • 2 Tbsp of fresh cilantro
  • 2 cups of baby spinach  ( chiffonade)
  • 1/2 tsp of garam masala ( adjust to taste)
  • 1/8 tsp of turmeric ( adjust to taste)
  • 1/2 tsp of curry powder ( adjust to taste)
  • 1 Tbsp of lemon juice
  • salt and pepper to taste

Instructions:

  1. Cook rice as instructed and set aside
  2. Heat oil in large skillet
  3. Add diced onions and cook until translucent
  4. Add garlic and heat for about 30 seconds
  5. Add can of rinsed chickpeas, spices, tomatoes, fresh ginger, spinach, lemon juice, water and bring to a simmer
  6. Continue to cook over medium heat for about 10 minutes- stirring frequently
  7. Serve over rice
  8. Top with cilantro

 

 

 

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