Chickpea, Lentil and Red Kidney Beans in Masala Sauce

Ingredients

• Chickpeas

  garbanzo beans, bengal gram, mature seeds, raw

  100g

• Lentils

  Sprouted, raw

  100g

• Kidney beans

  Mature seeds, sprouted, cooked, boiled, drained, with salt

  100g

• Olive oil

  Salad or cooking

  100g

• Garlic

  Raw

  3 cloves, minced or 9g

• Ginger

  Spices, ground

  100g

• Onion powder

  Spices

  100g

• Fenugreek seed

  Spices

  ½ tsp or 2g

• Turmeric

  Spices, ground

  1 tsp or 2g

• Cumin

  Spices, cumin seed

  1 tsp, whole or 2g

• Coriander leaf

  Spices, dried

  1 tsp or 0.6g

• Tomatoes

  Red, ripe, cooked, with salt

  14 oz or 397g

• Chili

  No beans, canned entree

  100g

• Onions

  Raw

  1 medium or 110g

• Cream

  Heavy, Sweetened, Extra Creamy - Kroger

  5 ⅓ tbsp or 16g

Directions

1. In a large skillet heat oil add garlic, sliced onions saute until soft. Add spices heat all the way through, then add drained beans, then tomatoes reduce heat cook until thick and reduced about 15 minutes. Add cream, season