The Perfect Chana Masala

When I originally transitioned to a plant-based diet, I was lost on what to eat. Luckily, I found an Indian restaurant that served a delicious plant-based chana masala. It kept me feeling satisfied and full. So, I leaned on this meal often and it became one of the first meals I learned to cook at home. I have made countless variations of this recipe over the years, but this is a solid version to lean on.

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Ingredients

1 x 16 oz bag organic garbanzo beans
2 Tbsp avocado oil
4-5 cloves garlic
1 Tbsp fresh ginger
3 shallots
5-6 mini sweet peppers
1 Tbsp + 1 tsp garam masala
1 Tbsp cumin
2 tsp chili powder
2 Tbsp chili crisp (chili crunch)
2 Tbsp white miso paste
1 can tomato sauce
3 cups vegetable broth
1/4 cup liquid amino
1 can coconut cream
to taste salt & pepper

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Additional Ingredients

rice of choice
fresh cilantro to garnish

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Directions

Soak garbanzo beans in fresh water for 2-4 hours. Longer is better. Rinse and strain, then set aside
Finely chop garlic and ginger. Dice shallots and sweet peppers
Heat avocado oil, to medium heat, in a large, deep pan. Add the garlic, ginger, shallot, and peppers. Sauté 2-3 minutes until fragrant
Stir in the spices, chili crisp, and miso. Cook for 2 minutes
Add tomato sauce, vegetable broth, liquid amino, coconut cream, and garbanzo beans. Cook on medium heat, covered, for 2 hours. Stir frequently to avoid burning. Lower heat and continue to simmer, covered, for 1 hour. Salt & pepper to taste
If serving immediately, cook rice so that it is ready when the garbanzo beans are done. Garnish with fresh cilantro.

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Enjoy!

‍

Shopping List

Ingredients

1 x 16 oz bag organic garbanzo beans
2 Tbsp avocado oil
4-5 cloves garlic
1 Tbsp fresh ginger
3 shallots
5-6 mini sweet peppers
1 Tbsp + 1 tsp garam masala
1 Tbsp cumin
2 tsp chili powder
2 Tbsp chili crisp (chili crunch)
2 Tbsp white miso paste
1 can tomato sauce
3 cups vegetable broth
1/4 cup liquid amino
1 can coconut cream
to taste salt & pepper

‍

Additional Ingredients

rice of choice
fresh cilantro to garnish

‍

Directions

Soak garbanzo beans in fresh water for 2-4 hours. Longer is better. Rinse and strain, then set aside
Finely chop garlic and ginger. Dice shallots and sweet peppers
Heat avocado oil, to medium heat, in a large, deep pan. Add the garlic, ginger, shallot, and peppers. Sauté 2-3 minutes until fragrant
Stir in the spices, chili crisp, and miso. Cook for 2 minutes
Add tomato sauce, vegetable broth, liquid amino, coconut cream, and garbanzo beans. Cook on medium heat, covered, for 2 hours. Stir frequently to avoid burning. Lower heat and continue to simmer, covered, for 1 hour. Salt & pepper to taste
If serving immediately, cook rice so that it is ready when the garbanzo beans are done. Garnish with fresh cilantro.

‍

Enjoy!

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