Name: Indian Chickpea Masala with Basmati Rice
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1 serving
Ingredients: 0.75 cup canned chickpeas; 0.33 cup cooked basmati rice; 0.75 cup non-fat Greek yogurt; 1 tbsp nutritional yeast; 1 tbsp hemp hearts; 1 tsp olive oil; 0.5 cup tomato puree; 0.25 cup yellow onion; 1 tsp fresh ginger; 1 tsp garlic; 0.5 tsp cumin seeds; 1 tsp garam masala; 0.5 tsp turmeric powder; 0.25 tsp sea salt; 0.25 tsp black pepper; 2 tbsp fresh cilantro

Nutrition

Per serving

549 calories

Protein: 37g; 26% of calories
Carbs: 72g; 51% of calories
Fat: 15g; 23% of calories

Instructions

Prep 10 min · Cook 20 min

Heat the olive oil in a medium saucepan over medium heat and add the cumin seeds, toasting until they sizzle and become aromatic.
Add the diced yellow onion, minced ginger, and minced garlic to the pan, sautéing for 5 minutes until the onion is soft and translucent.
Stir in the tomato puree, garam masala, turmeric powder, sea salt, and black pepper, allowing the sauce to simmer for 3 minutes.
Add the rinsed chickpeas and nutritional yeast to the sauce, stirring thoroughly to ensure every chickpea is well-coated in the spice mixture.
Reduce the heat to low, cover the pan, and simmer for 10 minutes to allow the flavors to meld and the sauce to thicken slightly.
Place the cooked basmati rice in a serving bowl and ladle the hot chickpea masala over the top.
Finish the dish by sprinkling with hemp hearts and fresh cilantro, and serve with a generous side of Greek yogurt for added creaminess.

Nutrition

Ingredients

Instructions

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