Chickpea Masala with Red Lentils
A hearty and flavorful chickpea masala with red lentils, simmered in a fragrant blend of spices. Perfectly served with steamed kale and avocado for a balanced, comforting meal.
Equipment
- Large-size saucepan
- grater
- Lid
Ingredients
- 1 tablespoon 15 ml extra-virgin olive oil
- 1½ cups 240 g chopped red onion
- 3 cloves garlic grated
- 1 tablespoon 6 g grated gingerroot
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 2 teaspoons garam masala store-bought or homemade (page 305)
- ½ teaspoon dry mustard
- ¼ teaspoon cayenne pepper to taste
- 1 teaspoon coarse sea salt to taste
- 1 cup 192 g uncooked red lentils, rinsed
- 1 can 15 ounces, or 425 g diced tomatoes, including liquid
- 1 can 15 ounces, or 425 g cooked garbanzo beans, drained and rinsed
- ½ cup 120 ml water, or more if needed
- Sprinkle of fresh lemon juice optional
Instructions
- In a large-size saucepan, heat the oil over medium-high heat and add the onion, garlic, and ginger.
- Lower the heat to medium and cook until fragrant, about 3 minutes.
- Add the cumin, coriander, garam masala, mustard, cayenne, salt, and lentils.
- Cook and stir for 1 minute.
- Add the tomatoes and their juice, the beans, and the water.
- Increase the heat slightly to get things simmering, then cover with a lid.
- Lower the heat and let simmer for 15 minutes, stirring occasionally.
- If needed, add more liquid to reach the desired consistency, or cook longer for softer lentils.
- Sprinkle with fresh lemon juice upon serving, if desired.
Notes / Tips / Wine Advice:
Serving Tip:
Serve with steamed kale and slices of ripe avocado for added texture and flavor.
Wine Advice:
A light, dry white wine such as Sauvignon Blanc would pair nicely with the spice and richness of this dish.
Nutritional Information
Calories: 200 kcal | Carbohydrates: 35 g | Protein: 11 g | Fat: 5 g | Fiber: 8 g | Sugar: 5 g | Salt: 1.2 mg
