chana masala (curried chickpeas)

Packed with spices, fiber, protein, and zero salt..

Great for use in wraps, on top of salads, and on its own!

2 tablespoons extra virgin olive oil

1 large red onion, chopped

1 tablespoon fresh garlic, chopped

1 tablespoon fresh ginger, pureed

1 large jalepeno, chopped

2 teaspoons cumin, ground

2 teaspoons coriander, ground

1 teaspoon cayenne, ground

1 teaspoon turmeric

1 teaspoon garam masala

1 can diced tomatoes, unsalted

2 cans chickpeas, rinsed and drained

1/2 cup water

1 tablespoon fresh lemon juice

2 tablespoons fresh chopped cilantro

(although the amount of spices you will have to buy may be daunting, they are very versatile. I really like to use them in tofu dishes, hummus, and even turkey burgers)

Sautee the red onion in oil.  Add all of the spices to the onions and mix well.  Transfer this mixture to a pot and add the tomatoes, chickpeas, and water.  Let simmer until most of the liquid has been absorbed (about 45 minutes).  Before serving add lemon juice and fresh cilantro. 

Recipe adapted from: closetcooking.com