Chana Masala

Servings: 2 | Serving size: about 2 cups

Cooking Time: 60 Minutes

This recipe can easily be multiplied and makes great leftovers. Serve over Brown Rice.

Ingredients

• 1 large tomato
• 1 medium jalapeno
• 1 Tbsp. fresh ginger root (peeled and minced)
• 1 Tbsp. olive oil
• 1/2 tsp. ground coriander
• 1/4 tsp. ground cumin
• 1/2 tsp. turmeric
• 1/2 tsp. chili powder
• 1/2 tsp. garam masala
• 1 large onion (finely diced)
• 1/4 tsp. salt
• 1 Tbsp. garbanzo flour
• 1 – 15-ounce can no salt added garbanzo beans (drained and rinsed)
• 1 cup water
• 1/4 cup non-fat Greek yogurt

Place the tomato, jalapeno and ginger in a blender and process until smooth.

Place the olive oil in a large skillet over medium high heat.

Add the coriander, cumin, turmeric, chili powder and garam masala.

Cook for about 2 minutes. Stir frequently.

Add the onion and cook for about two minutes. Stir frequently.

Add the salt, garbanzo flour, garbanzo beans and stir until blended.

Add the water and stir.

Simmer for about 30 to 40 minutes and serve topped with yogurt.