Curry Chana
Curry Chana is made from chickpeas, and the blend of spices and herbs make it super delicious. Above all, it is effortless to make. It literally takes 10 minutes to make chana curry if you are using canned or frozen chickpeas.
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Servings: 3 servings
Calories: 82kcal
Equipment
- 1 skillet
Ingredients
- 1 tablespoon coconut oil
- 1 small onion diced
- 6 cloves garlic chopped
- 1 tablespoon curry powder
- 2 teaspoons ground cumin
- 1 15 ounces can of chickpeas (drained and rinsed), or 1 1/2 cups cooked
- 2 cups vegetable broth
- 3 stalks Chadon Beni or cilantro leaves
- pink Himalayan salt or to taste
Instructions
- Heat Coconut Oil on medium/low heat.
- Once heated, saute the onion until softened for about 2 minutes. Add garlic and sauté for 30 seconds.
- Add Ground Cumin and Curry Powder, and sauté for another 30 seconds
- Add chickpeas and stir on low flame. Allow all chickpeas to get evenly coated in spices.
- Once all chickpeas are evenly coated, pour the vegetable stock and stir to combine all the ingredients.
- Cover and allow to simmer for about 5 minutes on medium heat. This will allow the cooked chickpeas to become softer.
- Once chickpeas are softened, add Chadon benni and stir to combine.
- Cook for another 2 -5 minutes to allow the Chadon benni to seep through the sauce. To create a thick sauce, mash a few chickpeas until the desired texture is reached.
- Season with salt to taste, serve!
Nutrition
Calories: 82kcal | Carbohydrates: 9g | Protein: 1g | Fat: 5g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Sodium: 632mg | Potassium: 133mg | Fiber: 2g | Sugar: 3g | Vitamin A: 372IU | Vitamin C: 5mg | Calcium: 41mg | Iron: 2mg