Easy Chana Masala and Broccoli

Recipe

Chana Masala and Broccoli

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Prep time

10 mins

Cook time

15 mins

Total time

25 mins

A super simple but flavorful plant-based meal that comes together in less than 30 minutes... perfect for busy weekdays! Recipe adapted from Eating Well.

Author: Healthy Gluten-Free Family

Recipe type: Dinner, Veggies

Cuisine: Gluten-Free, Vegan

Serves: 4 servings

Ingredients

Chickpea Curry

1 small or medium serrano or jalapeño pepper, chopped finely
4 garlic cloves, minced
1 2-inch piece fresh ginger, peeled and finely chopped
1 medium yellow onion, chopped
6 tablespoons canola oil or grapeseed oil
2 teaspoons ground coriander
2 teaspoons ground cumin
½ teaspoon ground turmeric
2 14.5 oz cans diced tomatoes with their juice
¾ teaspoon kosher salt
2 15 oz cans chickpeas, drained and rinsed
2 teaspoons garam masala
Fresh cilantro for garnish

White Rice, cooked according to package

1 Head Broccoli, cut into bite size or slightly larger pieces

Instructions

Chickpea Curry

Heat oil in a large saucepan over medium-high heat. Add the pepper, garlic, ginger and onions. Cook, stirring occasionally until onions tender, 3 to 5 minutes.
Add and stir in coriander, cumin and turmeric. Cook, stirring occasionally, for 2 minutes.
Add tomatoes and their juice along with salt. Reduce heat to simmer and cook, stirring occasionally, for 4 minutes.
Add chickpeas and garam masala, and continue to simmer, stirring occasionally, for 5 minutes more. Serve on prepared rice. Garnish with cilantro, if desired.

Broccoli

Meanwhile, bring water to a boil in a medium saucepan. Place broccoli in a steamer basket. Making sure steamer basket does not touch the water, place steamer in pot of boiling water, cover and steam broccoli 3-5 minutes until bright green and tender. I like my broccoli tender-crisp. Steam longer for softer broccoli.