Chana Masala

Ingredients

• Cumin

  Spices, cumin seed

  4 tsp, ground or 12g

• Coriander seed

  Spices

  1 tbsp or 5g

• Turmeric

  Spices, ground

  1 tsp or 2g

• Fennel seed

  Spices

  ½ tsp, whole or 1g

• Cardamom

  Spices

  ½ tsp, ground or 1g

• Cinnamon

  Spices, ground

  ¼ tsp or 0.6g

• Cloves

  Spices, ground

  ⅛ tsp or 0.3g

• Cayenne pepper

  Spices, red or cayenne

  ¼ tsp or 0.5g

• Onions

  Sweet, raw

  1 onion or 331g

• Garlic

  Raw

  5 cloves, minced or 15g

• Ginger root

  Raw

  1 tbsp or 6g

• Fresh cilantro

  Coriander leaves, raw

  ¼ cup or 4g

• Tomatoes

  Red, ripe, raw, year round average

  10 medium whole or 1.23kg

• Pepper

  Spices, black

  1 dash or 0.1g

• Salt

  Table

  1 tsp or 6g

• Chickpeas

  (garbanzo beans, bengal gram), mature seeds, cooked, boiled, without salt

  3 ½ cup or 574g

• Lime juice

  Raw

  1 tsp or 5g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  2 tbsp or 28g

• Potato

  Flesh and skin, raw

  1 potato, large or 369g

Directions

1. Preheat a large pan over medium heat.
2. Meanwhile, mix together the spice blend in a small bowl.
3. When the pan is hot, sauté the onion in the coconut oil for about 10 minutes, until nicely browned. While it’s sautéeing prep the rest of the veggies.
4. Add the jalapeno, garlic, and ginger, and sauté until fragrant, about 30 seconds. Add the cilantro and sauté until wilted. Add the spice blend and toss to coat the onions, letting the spices toast a bit (about a minute or so).
5. Add the tomatoes and mix well, scraping the bottom of the pan to deglaze. Add salt, pepper, and chickpeas. Cover the pan and bring heat up a bit. The tomatoes should take about 10 minutes to breakdown and get saucy. Remove the lid, and cook for about 20 more minutes on low heat, so that the flavors meld and the sauce thickens.
6. Add lime juice. Taste for seasoning. Let sit for 10 minutes off the heat before serving. Serve with rice, if desired.