Servings: 4 (click to scale)
Ingredients
Masala Base
- 1/2 tsp canola oil
- 1/2 each fresh tomato diced
- 1/2 each yellow onion chopped
- 2 tsp canned tomato paste
- 1 tsp garam masala
- 1/8 tsp salt
Masala
- 1 tsp canola oil
- 1 tsp fresh garlic minced
- 1 tsp fresh ginger minced
- 1/2 tsp serrano peppers minced
- 1/4 cup water
- 1 cup canned low sodium garbanzo beans drained
- 1 Tbsp garam masala
- 1/2 Tbsp salt
- 1/4 tsp ground cumin
- 1/8 tsp ground coriander
- 1 each cardamom pod
- 1 each star anise
- 2 tsp fresh cilantro chopped
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Instructions
- Make masala base: In a large stock pot or kettle, heat the canola oil over medium high heat. Add the onions, and cook for 8-10 minutes until caramelized and brown. The darker ends and cooking adds flavor. Add diced tomatoes and simmer for 30-35 minutes until the tomatoes break down. Add the tomato paste and garam masala and simmer for 15-20 minutes more. Add kosher salt and puree with an immersion blender until smooth and set aside.
- Make masala: Heat a medium saucepot over medium heat with the canola oil. Add the garlic, ginger, and serrano peppers and cook for 1 minute until fragrant. Add the masala base, water, and chickpeas. Add the additional cumin, coriander, cardamom, and star anise.
- Simmer for 15-20 minutes until thick and saucy. Season with kosher salt, remove star anise and cardamom pod, garnish with cilantro, and serve.
Nutrition
Calories: 360kcal | Carbohydrates: 13g | Protein: 4g | Fat: 3g | Saturated Fat: 0g | Sodium: 700mg | Fiber: 3g
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