NUTRITION

SERVINGS

INGREDIENTS

1 cup Canned chickpeas

0.5 tbsp Basmati rice

1.25 cup Non-fat Greek yogurt

0.5 cup Diced tomatoes

0.25 cup Yellow onion

0.25 tsp Avocado oil

1 tsp Fresh ginger

1 tsp Garlic

0.5 tsp Garam masala

0.25 tsp Ground turmeric

0.25 tsp Ground cumin

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 cup Water

1 tbsp Fresh cilantro

PREPARATION

• 1

  Rinse the basmati rice under cold water until the water runs clear, then cook in a small pot with a splash of water until tender and fluffy.

• 2

  Heat the avocado oil in a medium skillet over medium heat and sauté the diced yellow onion until it becomes translucent and soft.

• 3

  Add the minced fresh ginger and garlic to the skillet, stirring for one minute until the aromatics are fragrant.

• 4

  Stir in the garam masala, ground turmeric, ground cumin, sea salt, and black pepper, toasting the spices for 30 seconds.

• 5

  Add the diced tomatoes, water, and rinsed chickpeas to the pan, stirring well to combine all ingredients.

• 6

  Bring the mixture to a gentle simmer, then cover and cook for 10 minutes to allow the chickpeas to absorb the spiced tomato sauce.

• 7

  Transfer the cooked basmati rice to a bowl, top with the hearty chickpea masala, and serve with a large dollop of Greek yogurt and fresh cilantro.