Name: One-Pot Chana Masala
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 5-6
Ingredients: 1 Tbsp Coconut Oil; 1 Brown Onion; 1 Tbsp ground cumin; 6 cloves of garlic; 2 Tbsp (a large nub, peeled) fresh ginger; 1/2 Cup Corriander; 3 fresh green chillies; 1 Tbsp ground coriander; 1 tsp chilli powder; 1 Tbsp Turmeric Powder; 1 can finely diced tomatoes; 400mL water; 2 cans of Chickpeas, drained; 1 Tsp Garam Masala powder; 2-3 Tsp Coconut Oil

A hearty plant-based dish that is enjoyable on it's own or over a steamy bed of hot jasmine rice. This recipe takes no more than 30-mins and the result is a delicious and nutritious one-pot delight that packs a punch in flavour.

One-Pot Chana Masala

Hannah from @consciouslybyhannah

Rated 5.0 stars by 1 users

Servings

5-6

Prep Time

15 minutes

Cook Time

15 minutes

Ingredients

1 Tbsp Coconut Oil
1 Brown Onion
1 Tbsp ground cumin
6 cloves of garlic
2 Tbsp (a large nub, peeled) fresh ginger
1/2 Cup Corriander
3 fresh green chillies
1 Tbsp ground coriander
1 tsp chilli powder
1 Tbsp Turmeric Powder
1 can finely diced tomatoes
400mL water
2 cans of Chickpeas, drained
1 Tsp Garam Masala powder
2-3 Tsp Coconut Oil

Directions

Heat shallow casserole over medium heat. Add oil, onion and cumin and cook until fragrant.
Add garlic, coriander, ginger and green chillies to a food processor to create a rough paste. Then add to the pan.
Add ground coriander, chili powder and turmeric and stir to combine.
Add diced tomatoes, chickpeas and 400mL water to the pan (Aim for a soup-like consistency)
Bring to a simmer and reduce heat to maintain simmer uncovered for 15 minutes.
Remove from the heat and add lemon juice, coconut sugar and garam masala and thoroughly combine.
Serve on its own, or on a bed of white basmati rice.

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