Chickpea Lentil Masala
A flavorful and spicy chickpea lentil masala that’s both satisfying and nutritious. Packed with aromatic spices and served with a tangy lemon finish. Serve with steamed kale or avocado for the perfect meal.
Equipment
- Large-size saucepan
- knife
- Cutting board
- grater
- spoon
- measuring spoons,
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 saucepan, heat the olive oil over medium-high heat.
- Add the chopped onion, garlic, and ginger.
- Lower the heat to medium and cook for 3 minutes until fragrant.
- Stir in the cumin, coriander, garam masala, mustard, cayenne, salt, and rinsed lentils.
- Cook for 1 minute, stirring.
- Add the diced tomatoes (with juice), garbanzo beans, and water.
- Increase the heat to bring it to a simmer, then cover with a lid.
- Lower the heat and simmer for 15 minutes, stirring occasionally.
- Add more water if the lentils are not yet tender or if the mixture starts to stick to the pan.
- Serve with a sprinkle of lemon juice if desired.
Notes / Tips / Wine Advice:
Wine Advice:
Pair this hearty and spicy dish with a light and fruity red wine such as Pinot Noir to balance the heat and spices.
Pair this hearty and spicy dish with a light and fruity red wine such as Pinot Noir to balance the heat and spices.
Nutritional Information
Calories: 210 kcal | Carbohydrates: 40 g | Protein: 11 g | Fat: 4 g | Sugar: 7 g | Salt: 0.6 mg
