Heat the olive oil in a large pot over medium heat. Add the carrots, celery, onions and garlic and slowly saute until translucent, about 10 minutes. Add in the curry powder and coriander and toast the spices until fragrant, about 3 minutes. Add the chickpeas and coconut milk and bring to a simmer. Simmer over medium heat until the flavors have melded, 20 to 30 minutes. Add the lime juice and season with salt and pepper. Put some couscous in bowls and serve the chana masala on top.
The carrots, celery and onions should be cut the same size as the chickpeas.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Tin Kitchen Food Truck, Charlotte, NC
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