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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Spicy channa masala, fat free Ingredients:
1 cup vegetable broth |
1 onion, small |
2 garlic cloves, minced |
15 ounces chickpeas, drained and rinsed |
15 ounces fire-roasted diced tomatoes and green chilies |
1 1/4 teaspoons coriander |
1 teaspoon cumin |
1/4 teaspoon turmeric |
1/4 teaspoon paprika |
Directions:
1. Line a medium sauce pan with a thin layer of broth and saute onions over high heat for 3 minutes. Add garlic and saute until onions are translucent, adding more broth as necessary. Add coriander, cumin, cardamon, turmeric and ginger, stirring to coat onions and cooking until fragrant, about 2 minutes. Add chickpeas and tomatoes with remaining broth, stirring to combine. Turn heat up to high and bring to a boil. Once boiling reduce to low and simmer 15 minutes. Turn off heat and stir in paprika and garam masala and let sit for 5 minutes.
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