Name: High-protein chickpea masala with rice
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 (15-oz) can chickpeas, drained and rinsed; 3 tbsp nutritional yeast; 1 tsp canola oil; 1/3 cup yellow onion, finely diced; 2 cloves garlic, minced; 1 tbsp ginger, grated; 1/4 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; 2 tbsp fresh cilantro, chopped

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. Done when water is fully absorbed.
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. Done when onions are soft and golden.
Add the garam masala, turmeric, cumin, and half of the remaining salt. Stir for 30 seconds. Pour in the crushed tomatoes, the chickpeas, and the remaining water. Mash a quarter of the chickpeas with the back of a spoon to thicken the sauce. Simmer gently for 10 minutes. Done when sauce is thickened and bubbling.
Stir in the nutritional yeast, lemon juice, and the rest of the salt. Taste and adjust seasoning as needed. Fluff the rice with a fork and plate it topped with the chickpea masala and fresh cilantro.

Nutrition

Ingredients

Instructions

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