NUTRITION

SERVINGS

INGREDIENTS

1 cup cooked chickpeas

1 cup non-fat Greek yogurt

0.5 cup tomato puree

0.25 cup yellow onion

1 tsp avocado oil

1 clove garlic

0.5 tsp fresh ginger

0.5 tsp cumin seeds

0.5 tsp garam masala

0.25 tsp turmeric powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh cilantro

PREPARATION

• 1

  Heat the avocado oil in a large skillet over medium heat and add the cumin seeds, allowing them to sizzle until fragrant.

• 2

  Add the finely diced yellow onion to the skillet and sauté for 5 minutes until translucent and slightly golden.

• 3

  Stir in the minced garlic and grated fresh ginger, cooking for another minute until the aromas are released.

• 4

  Incorporate the garam masala, turmeric, sea salt, and black pepper, stirring constantly to toast the spices without burning.

• 5

  Pour in the tomato puree and cooked chickpeas, stirring well to coat the legumes in the spiced sauce.

• 6

  Reduce the heat to low and simmer the mixture for 10 minutes, allowing the flavors to meld and the sauce to thicken.

• 7

  Transfer the chana masala to a bowl and serve with the Greek yogurt and a sprinkle of fresh cilantro.