Breakfast Kim's Scrumptious Scromelette Morning Shakin' Shake Protein Pancakes Mexican Egg Wrap Quiche Lorraine Janis' Morning Muesli Flax Oatmeal Cakes Vegan French Toast Ariana Coolatta Lunch Zucchini Cakes with Garlic Yogurt Spinach Pancakes Potato Curry Flax Hummus Fitness Fried Rice Dinner WOOHOO! Gazpacho Aromatic Aloo Gobi Dana's Russian Stew Chana Masala Vegetarian Beef Burritos Easy Enchiladas Lentil Meatloaf Snacks Aloha! Shake Christine's Renegade Protein Bars Tofu Pumpkin Pie Low-fat Banana Bread Sarah's Pimms Concoction

Chana Masala Fat: 2g | Protein: 22g | Carbs: 32g | Servings: 4 This is one of may favorite vegan dishes - an indian dish based around the fabulous and almighty garbanzo bean. This one's for you, M. 1 can garbanzo beans 1 big onion very finely chopped or processed in a food processor/grinder 1 clove garlic, minced or pureed 1 cup plum tomatoes, pureed 1 tsp pureed ginger 1/2 tsp turmeric powder 1/4 tsp cayenne pepper 1/2 tsp amchur powder (dried mango powder) 1/2 tsp garam masala (*can be storer bought or made at home) 2 tbsp oil salt to taste Instructions: 1. Heat oil in a frying pan. 2. Add onions and saute. 3. When onions are translucent add ginger and garlic and saute on medium heat. 4. Add all other spices (except mango powder) and continue to cook. 5. Add pureed tomatoes and cook on a low heat for about three minutes. 6. Add the chick peas with their liquid, stir well and bring to a boil. Reduce heat and then simmer for about 5-10 minutes. 7. Add the dry mango powder and allow everything to simmer for 2 more minutes. 8. Serve hot garnished with fresh tomato wedges, slit green chilies and chopped cilantro. *To make garam masala: 1 small stick cinnamon 3 to 4 cloves 4 to 5 black pepper 1/2 tsp cumin seeds 1/2 tsp coriander seeds 1. Grind all ingredients into powder. Back to Recipes.