I love Indian spices…..they are so warming, fragrant and are full of nutritional benefits.Garam Masala improves digestion, encourages detoxification, may lower blood sugar levels due to the cinnamon, and has antioxidant and anti-inflammatory properties. Wow!I’ve been making this recipe for a couple of years now and it’s a favorite. Very easy and quick to make but big on flavor and filling.This recipe is from The Oh She Glow Cookbook (@ohsheglows). She is the first vegan/plant based account I started following and love all her recipes, I’ve never been disappointed.
- 1 tbsp canola oil (expeller pressed) or any oil you have on hand
- 1 1/2 tsp cumin seeds
- 1 yellow onion diced
- 1 tbsp garlic minced
- 1 tbsp ginger minced (you can use dry as well…..1/4 tsp)
- 1 green serrano chile pepper you can leave this out, I did, added 1/4 tsp red chili flakes instead
- 1 1/2 tsp garam masala
- 1 1/2 tsp ground coriander
- 1/2 tsp ground turmeric
- 3/4 tsp salt
- 1/4 tsp cayenne pepper optional – I left it out
- 28 oz can diced tomatoes
- 28 oz can chickpeas drained and rinsed (garbanzo beans)
- cooked brown rice or quinoa
- fresh lemon juice for serving
- fresh cilantro chopped, for serving
- Heat sauté pan on medium heat then add the oil. Reduce heat to medium-low and add cumin seeds. Stir and toast the seeds for a minute or two until golden and fragrant, watching carefully so they don’t burn.
- Raise heat to medium and stir in onion, garlic, ginger and pepper (or red pepper flakes). Cook for a few minutes until onion starts to soften, then stir in the garam masala, coriander, turmeric, salt and cayenne (if using) and cook for 2 minutes more. It will smell so good!
- Add tomatoes and chickpeas. Bring the mixture to a simmer (you may want to lower the heat) and cook for 10 minutes or longer to allow the flavors to develop. Serve over brown rice or quinoa. Garnish with a squeeze of lemon and chopped cilantro (I didn’t have these and it was still good!)