Chana Masala

INGREDIENTS 

  • 1 TBS avocado oil

  • Two 16-ounce cans chickpeas, drained and rinsed

  • 1 rib celery, thinly sliced

  • 1 small carrot, thinly sliced

  • 2 tsp curry powder

  • 1/2 tsp turmeric

  • 2 tsp grated fresh ginger

  • 1 c tomato sauce

  • 1.5 c coconut milk

  • 1 TBS lemon juice

  • 1/4 c diced fresh cilantro

  • 1/2 tsp pink salt to taste

INSTRUCTIONS

  1. Heat the oil in a wide non-stick skillet.

  2. Add the celery, carrots, curry, turmeric, ginger, tomato sauce, lemon juice, and coconut milk. Bring to a simmer, then cook over medium-low heat for 5 minutes. Keep covered in between stirring frequently. 

  3. Add the chickpeas and stir everything together for about 5 mins. The dish should be moist and stewlike, but not soupy at this point.

  4. If you would like a thicker and creamier sauce, then take about 1/3 of the dish, and blend it into a thick paste. Then add/stir the paste back into the pot with the rest of the chickpeas. 

  5. Turn of the stove/fire. Stir in the cilantro and season with salt. Serve on its own in shallow bowls or over a hot cooked cauliflower rice/grains, if desired. 

  6. Enjoy!

    Tip: Garnish with more cilantro before plating.