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Chana Masala Bright Line Eating

Easy Chana Masala With Kale

This easy chana masala with kale follows a simple formula, and will show you how easy it is to create rich and flavorful dishes in under 20 minutes.
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Equipment

  • Dutch oven or heavy bottomed pot.

Ingredients
  

  • 1 tbsp neutral oil (like grape seed)
  • 1/2 tsp mustard seeds
  • 1/2 tsp cumin seed
  • 1/2 to 1 whole jalapeno pepper, seeded and diced
  • 1/2 onion, diced
  • 2 cloves garlic, minced
  • 1 inch knob of ginger, peeled and minced
  • 1/2 tsp turmeric powder
  • 1 pinch salt, or more to taste
  • 5 Small Roma tomatoes
  • 12 oz cooked and rinsed chickpeas
  • Big handful kale, chopped
  • 1/4 cup cilantro, chopped, optional
  • 1 slice lemon

Instructions
 

  • First, heat oil, add spices, until fragrant (will pop and foam a little)
  • Secondly, add in the onion, garlic and ginger, and stir.
  • Sprinkle in the turmeric and salt to the dry mixture and cook, stirring often, for about 2 minutes.
  • Then, add in the tomatoes, 1/2 cup water, and simmer covered for about 6 minutes until the tomatoes break down. You want them to break down for the most part.
  • Add in the chickpeas and the kale, and simmer to wilt the leaves and heat the chickpeas through, about 5 minutes.
  • Lastly, throw in the cilantro, if using.
  • Once served, squeeze some lemon on top.

Notes

For Bright Line Eating™, divide the entire dish into two servings. This will give you 6 ounces of chickpeas (protein), about 4 ounces of vegetables, and 1/2 fat portion.
The veggies are estimated. Overall, if you use about 10 oz veggies (onion and tomato),they'll simmer down to about 8 oz, so averaging 4 oz of veggies per serving.