Name: Chickpea masala with nutritional yeast
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 1/4 cup white rice; 1/2 cup water; 1/2 cup canned chickpeas, drained and rinsed; 1/4 cup unflavored whey protein powder; 2 tbsp nutritional yeast; 1 tsp canola oil; 1/3 cup yellow onion, finely diced; 2 cloves garlic, minced; 1 tbsp ginger, grated; 1/3 cup crushed tomatoes; 1/2 cup water; 1 tsp garam masala; 1/4 tsp ground turmeric; 3/4 tsp ground cumin; 1/2 tsp salt; 3/4 tsp lemon juice; 3 tbsp fresh cilantro, chopped; 3 tbsp water

Instructions

Prep 15 min · Cook 20 min

In a small saucepan, combine the rice, water, and a pinch of the salt. Bring to a boil, then reduce heat to low, cover, and simmer until water is absorbed, about 15 minutes. Remove from heat and let rest covered for 5 minutes.
Heat the oil in a 10-inch skillet over medium heat. Add the onion and cook until softened and starting to brown, about 8 minutes. Stir in the garlic and ginger and cook until fragrant, about 1 minute.
Add the garam masala, turmeric, cumin, and half of the remaining salt. Stir for 30 seconds. Pour in the crushed tomatoes, the chickpeas, and 1/2 cup of water. Mash a few chickpeas with the back of a spoon to thicken the sauce. Simmer gently for 10 minutes.
Remove the skillet from the heat and let it cool for 4 minutes until it stops bubbling. In a small bowl, whisk the whey protein powder and nutritional yeast with the last of the water until smooth. Stir 2 tablespoons of the warm curry sauce into the protein mixture to temper it.
Gradually stir the tempered protein mixture into the skillet. Add the lemon juice and the rest of the salt. Taste and adjust seasoning as needed. Fluff the rice with a fork and plate it with the chickpea masala and fresh cilantro.

Nutrition

Ingredients

Instructions

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