Chickpeas Chana Masala
1 Odysea Pressed Heirloom Tomatoes
3-4 cm piece of ginger
1 tbspn garam masala
1 tspn turmeric
½ tspn cumin
2 cloves of garlic
2 green chillies
1 tbspn of Odysea Extra Virgin Olive Oil
Fresh coriander for serving
- In a large pot, heat up the olive oil and add in the chopped onions, minced garlic and roughly chopped chillies for 7-8 minutes, until soft.
- Add the spices and cook for 3-4 minutes. Add the odysea chickpeas and pressed heirloom tomatoes. Mix well and cook for 15 minutes.
- Finish with the lemon juice and garnish with coriander leaves before serving.