YOUR SOLIN GENERATED RECIPE
Hearty Chickpea Masala with Fragrant Spices
Aromatic chickpeas simmered in a zesty tomato gravy with toasted spices, paired with a protein-packed dollop of creamy Greek yogurt for a satisfying finish.
INGREDIENTS
0.75 cups cooked chickpeas
1 cup non-fat Greek yogurt
0.5 cup tomato puree
0.5 cup diced yellow onion
1 cup fresh baby spinach
0.5 tsp avocado oil
1 tsp minced garlic
1 tsp minced ginger
1 tsp garam masala
0.5 tsp ground cumin
0.5 tsp ground coriander
0.25 tsp turmeric powder
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Heat avocado oil in a large skillet over medium heat.
Sauté the diced yellow onion until translucent and slightly caramelized.
Stir in the minced garlic and ginger, cooking for 1 minute until fragrant.
Add the garam masala, ground cumin, ground coriander, and turmeric powder, stirring constantly to toast the spices.
Pour in the tomato puree and cooked chickpeas, stirring to coat the legumes in the spice mixture.
Simmer for 8 to 10 minutes, allowing the flavors to meld and the sauce to thicken slightly.
Fold in the fresh baby spinach until just wilted.
Season the mixture with sea salt and black pepper.
Serve the hot chana masala in a bowl topped with a generous portion of non-fat Greek yogurt.