CHANA MASALA

Chana Masala is a great source of folic acid, which as I mentioned in my blog on telomeres, is an important nutrient for supporting our telomere length. Additionally, chickpeas contain vitamin K, folate, phosphorus, zinc, copper, manganese, choline, and selenium. Besides being an excellent vegan and gluten-free source of protein and fibre chickpeas also contain exceptional levels of iron, vitamin B-6 and magnesium. And its very yummy!!!!

Ingredients

• 1 tbsp coconut oil

• 1.5 tsp cumin seeds

• 1 yellow onion, diced

• 1 tbsp fresh minced garlic

• 1 tbsp fresh minced ginger

• 1 chile pepper, seeded and minced

• 1.5 tsp garam masala

• 1.5 tsp ground coriander

• 1/2 tsp ground tumeric

• 3/4 tsp sea salt

• 1/4 tsp cayenne

• 1- 28 oz (793g) organic diced tomatoes with juice

• 1 - 28 oz (793g) can of organic chick peas or three cups cooked and rinsed

• 1 cup of basmati rice or cooked riced cauliflower ( saute with garlic and oil until softened)

• Fresh lemon juice for serving

• Fresh cilantro for serving

• Directions

1. In a large wok or frying pan, heat the oil over medium heat. When a drop of water sizzles in the pan, reduce the heat to medium low and add the cumin seeds. Stir and toast the seeds for a minute or two until golden and fragrant, watching carefully to avoid burning.

2. Raise the heat to medium and stir in the onion, garlic, ginger and chile pepper. Cook for two minutes and add garam masala, coriander, tumeric, salt and cayenne and cook for two minutes more.

3. Add the tomatoes and chick peas. Bring this to a simmer and cook for 10 minutes or longer to allow the flavours to develop.

4. Serve over rice or cauliflower and garnish with a squeeze of lemon and coriander.

Enjoy!!!!!