One-Pot Chana Masala

PREP AHEAD Chop vegetables: green chilies, cilantro, garlic, ginger Extra(s): slightly drain chickpeas MAKE AHEAD: cook quinoa (if using)

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Place the chilies, cilantro, garlic, and ginger in a food processor to pulse into a paste.

Step 2

Heat the oil in a large pot over medium heat. Sauté the onion, cumin, and 1/4 teaspoon of salt until the onion softens, about 4 minutes. Add the spice paste, coriander, chili powder, and turmeric to the skillet and stir to coat, about 1 minute.

Step 3

Stir in the tomatoes, chickpeas, and remaining salt. If the mixture looks too thick, add water so it looks like a thick soup. Increase the heat to medium-high and bring the mixture to a boil, reduce the heat to low, and simmer until the mixture has a stew-like consistency, about 20 minutes.

Step 4

Remove the mixture from the heat, taste and adjust for seasoning, then add the lemon juice, honey (optional), and garam masala. Serve topped with cilantro.

Step 5

Notes

Step 6

can be enjoyed as a stew on its own, over quinoa, rice, cauliflower rice, cauliflower or broccoli!