Chana masala

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• 180 g dry chickpeas
• 400 g tin chopped tomatoes
• 50 g coconut milk (optional)
• 10 g sun flower oil
• 340 g raw onion
• 5 g raw garlic
• 5 g fresh ginger
• 1 tsp salt
• 1 Tbsp Chana masala spice blend (Or use garam masala.)
• 1 black tea bag (optional)

Directions

1. Soak dried chickpeas overnight (4-10 hours) in 2 cups of water.
2. Sauté onions for 5 minutes, until translucent.
3. Add garlic and ginger, and cook for 1 min.
4. Pour in 1 ½ cups of water.
5. Add chickpeas, salt, and tea.
6. Cook in an Instant pot on high pressure for 35 minutes, then do NPR for 10-20 minutes.
7. Remove the tea bag.
8. Add the tomatoes and spice blend, then simmer for 5-7 minutes, until tomatoes start to dissolve.
9. Serve with Instant pot rice or naan or paratha. (optional)

Nutrition

Cronometer Eat as much as you want. Recipe sticks to Protein 16%, Carbs 63%, Fat 22%. (% of recipe calories)