Fire-Roasted Chana Masala

Ingredients

• 15 ounces chickpeas drained and rinsed
• 1.3 tsp coriander 
• 1 tsp cumin 
• 15 ounces fire-roasted tomatoes diced with green chilis
• 1 tsp garam masala 
• 0.3 tsp ground ginger 
• 1 small onion whole
• 0.3 tsp paprika 
• 0.3 tsp turmeric 
• 1 cup vegetable broth 
• 2  garlic cloves whole minced

Equipment

• sauce pan

Directions

1. Line a medium sauce pan with a thin layer of broth and saute onions over high heat for 3 minutes.
2. Add garlic and saute until onions are translucent, adding more broth as necessary.
3. Add coriander, cumin, turmeric and ginger, stirring to coat onions and cooking until fragrant, about 2 minutes.
4. Add chickpeas and tomatoes with remaining broth, stirring to combine. Turn heat up to high and bring to a boil. Once boiling reduce to low and simmer 15 minutes. Turn off heat and stir in paprika and garam masala and let sit for 5 minutes. Salt to taste and serve with warm whole wheat pitas or over a plate of brown rice.Nutritional Information
5. Amount Per Serving
6. Calories
7. Fat
8. 90g
9. Carbohydrate
10. 30gDietary Fiber12.80gSugars8.20gProtein16.60g