CHANA MASALA

CHANA MASALA

I N G R E D I E N T S

• 1 cup dried (3 cups cooked) garbanzo beans from Palouse Brand, soaked overnight  and simmered for 3 hours until tender

• 1 TBSP olive oil

• 1 yellow onion from Channing Farm, diced

• 1 clove garlic from Allicins Ranch, crushed

• 1 TSP turmeric

• 1 TSP ginger

• 1 TSP garam masala

• 1 TSP cumin

• 1 TSP coriander

• 2 TSP paprika from Hayshaker Farm

• ½ TSP pepper flakes from Hayshaker Farm

• ½ TSP garlic powder

• 1 TSP salt

• 1 (16 OZ) JAR diced tomatoes from Frog Hollow Farm

• 1 CUP water

• 1 TBSP lemon juice

PROCESS

1. Heat a sauce pan on medium heat with olive oil. Saute the onion until translucent. Add the garlic and cook for another minute.

2. Add the spices and salt. Cook for 2 minutes until fragrant.

3. Stir in the diced tomatoes, garbanzo beans, and water. Bring to a simmer. Cook for 10 minutes until the flavors are combined.

4. Stir in the lemon juice. Serve with basmati rice. Enjoy!