Another recipe from our fabulous in-house chef Leah Licausi (who has been on vacation recently – and we missed her immensely!):

Chana Masala (curried chick peas)

Prep Time: 10 Min
Cook Time: 10 Min
Ready In: 20 Min
Servings: Original Recipe Yield 4 cups

Ingredients
• 2 tomatoes, diced
• 1 onion, chopped
• 1 (1 inch) piece fresh ginger, peeled and roughly chopped
• 1 tablespoon rice flour
• 1 tablespoon olive oil
• 1 teaspoon cumin seeds
• 2 (15 ounce) cans garbanzo beans (chickpeas), rinsed and drained
• 1 teaspoon curry powder
• 1 teaspoon salt
• 1 teaspoon chopped fresh cilantro

Directions
1. Combine the tomatoes, about half the onion, the ginger, and rice flour in a blender; blend into paste.
2. Heat the oil and cumin seeds in a large skillet over medium-high heat until the cumin swells and turns golden brown. Cook the remaining onion in the hot oil for about 3 minutes. Stir the blended tomato mixture, garbanzo beans, curry powder, and salt into the onions; cover and cook until hot, about 5 minutes. Garnish with the cilantro to serve.

Nutritional Information
Amount Per Serving 1 cup
Calories: 246
Total Fat: 5.4g
Cholesterol: 0mg
Sodium: 1007mg
Total Carbs: 42.6g Dietary Fiber: 8.3g Protein: 8.5g