NUTRITION

SERVINGS

INGREDIENTS

0.75 cup chickpeas

1 cup non-fat Greek yogurt

0.5 tbsp hemp hearts

0.5 cup tomato puree

0.5 cup red onion

1 tsp ginger-garlic paste

1 tsp cumin seeds

1 tsp garam masala

0.5 tsp turmeric powder

0.5 tsp red chili powder

0.5 tsp sea salt

0.5 tsp avocado oil

2 tbsp fresh cilantro

0.25 cup water

PREPARATION

• 1

  Heat the avocado oil in a large pan over medium heat and add the cumin seeds, letting them sizzle until aromatic.

• 2

  Add the finely diced red onion to the pan and sauté for 5-7 minutes until they are soft and golden brown.

• 3

  Stir in the ginger-garlic paste and cook for another 60 seconds until the raw smell disappears.

• 4

  Pour in the tomato puree along with the turmeric, red chili powder, and sea salt, stirring well to combine.

• 5

  Cook the tomato mixture for 5 minutes until the sauce thickens and the oil begins to separate from the masala.

• 6

  Add the rinsed chickpeas and water, then cover the pan and simmer on low-medium heat for 10 minutes.

• 7

  Remove the lid, stir in the garam masala and fresh cilantro, and mash a few chickpeas with the back of your spoon to thicken the gravy.

• 8

  Transfer the chana masala to a bowl and serve alongside the Greek yogurt, finishing with a sprinkle of hemp hearts for added protein.