- Level: Easy
- Total: 1 hr
- Active: 1 hr
- Yield: 6 to 8 servings
Ingredients
1 tablespoon olive oil
1/2 cup medium diced carrots
1/2 cup medium diced celery
1/2 cup medium diced onions
1 tablespoon minced garlic
1 tablespoon curry powder
1 1/2 teaspoons ground coriander
One 15-ounce can chickpeas, drained and rinsed
One 13.5-ounce can coconut milk
1/2 lime, juiced
Kosher salt and freshly ground black pepper
Couscous, for serving
Directions
- 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.
Cook’s Note
The carrots, celery and onions should be cut the same size as the chickpeas.
