One-Pan Vegan Chana Masala

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1-inch ginger, grated
• 1 medium tomato, finely chopped (or ½ cup canned diced tomatoes)
• 1 tbsp olive oil (or coconut oil)
• 1 tsp cumin seeds
• 1 tsp ground coriander
• ½ tsp turmeric powder
• 1 tsp garam masala
• ½ tsp paprika (or chili powder for heat)
• ½ tsp salt (adjust to taste)
• ½ cup coconut milk (or water for a lighter version)
• ½ cup fresh spinach (optional, for added greens)
• Fresh cilantro and lemon juice for garnish

Instructions:

1. Heat oil in a pan over medium heat. Add cumin seeds and toast for 30 seconds.
2. Add onions and sauté until golden brown. Stir in garlic and ginger, cooking for another 30 seconds.
3. Add tomatoes, turmeric, coriander, garam masala, and paprika. Cook for 2-3 minutes until the tomatoes soften.
4. Stir in chickpeas and coconut milk, letting everything simmer for 5-7 minutes.
5. If using spinach, stir it in during the last 2 minutes until wilted.
6. Garnish with fresh cilantro and a squeeze of lemon. Serve with rice or gluten-free naan.

Ready in 20 minutes! Enjoy your comforting, protein-packed chana masala. 🍛💛