Chana Masala
Soul Beet
Soul Beet
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  • 8 servings, possibly 12 if you stretch it. My husband and I usually get 6-8 servings; our portions are generous.
  • ¼ cup organic, cold pressed coconut oil (or ghee, if you have it)
  • 2 large yellow onions, chopped
  • 8 cloves garlic, minced
  • 2 Tablespoons cumin
  • 1-2 teaspoons sea salt (depending on if your tomato sauce has added salt)
  • 2 teaspoons ground ginger
  • 2 teaspoons cayenne pepper (add more or less, depending on how spicy you want it. We like it medium.)
  • 1 teaspoon ground Ceylon cinnamon
  • ½ teaspoon Hot Madras Curry powder (any curry powder will work, Hot Madras just has an extra kick)
  • 14 ounce) cans of organic, low-salt tomato sauce (make sure it’s BPA free; Muir Glen is a great brand)
  • 2 cups unsweetened almond milk
  • 1 teaspoon paprika
  • 2 Tablespoons coconut sugar/stevia/lucuma powder
  • 2 cans organic chickpeas, drained and rinsed
  • 4 organic chicken breasts, cubed
  • 8-12 servings
  • 15 minutes, until thickened. Stir. Add chickpeas and simmer another 5 minutes or until chickpeas are heated through.



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