NUTRITION

SERVINGS

INGREDIENTS

0.75 cup canned chickpeas

1 tbsp basmati rice

0.5 cup non-fat Greek yogurt

0.5 cup tomato puree

0.5 medium yellow onion

0.25 tsp olive oil

1 tsp ginger-garlic paste

1 tsp garam masala

0.5 tsp turmeric powder

0.5 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 clear, then cook according to package instructions until tender and fluffy.

• 2

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

• 3

  Stir in the ginger-garlic paste, garam masala, turmeric, cumin, sea salt, and black pepper, toasting the spices for about one minute until fragrant.

• 4

  Pour in the tomato puree and simmer for 5 minutes, allowing the flavors to meld into a thick, savory base.

• 5

  Add the rinsed chickpeas and water to the skillet, stirring well to coat the chickpeas in the sauce, and simmer for an additional 10 minutes.

• 6

  Serve the warm chana masala over the cooked rice, topped with a generous portion of Greek yogurt and garnished with fresh cilantro.