Chana Masala
Equipment
Ingredients
- 2 (15.5 oz) cans chickpeas drained
- 1½ tablespoons coconut oil
- 1 onion diced
- 2 large garlic cloves minced
- ½ teaspoon garam masala
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- ¼ teaspoon paprika
- ¼ teaspoon ground turmeric
- 1 medium tomato (and its juices) diced, or 1 cup of crushed tomatoes
- ½ teaspoons salt
Instructions
- Heat the coconut oil in the multi-cooker with the Sauté function. Add the onions and sauté for 5-7 minutes until deeply golden.
- Add garlic and sauté another 2-3 minutes.
- Add the garam masala, ground cumin, coriander, paprika, and turmeric. Stir well.
- Add the tomatoes and their juices, stirring constantly for about 3 minutes, scraping up any browned bits on the bottom.
- Once the tomato starts to break down add the salt and drained chickpeas. Stir to cover.
- Set the multi-cooker to HIGH pressure for 25 minutes. When done, naturally release pressure for 15 minutes, then manually release.
- Taste and adjust salt if needed. Serve with naan bread or basmati rice.
Nutrition
Calories: 274kcalCarbohydrates: 19gProtein: 3gFat: 22gSaturated Fat: 18gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 1177mgPotassium: 537mgFiber: 5gSugar: 8gVitamin A: 1287IUVitamin C: 27mgCalcium: 69mgIron: 2mg
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