Chana Masala
with Brown Rice and Cucumber Raita
Chana Masala is a dish eaten in most parts of India from Delhi in the North to Chennai in the South. 'Chana' means chickpea and 'masala' means spice mix, so while in different parts of India, the Chana Masala can have its very own personality and quirks, it will always be fragrant and 100% delicious.
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
1 boîte(s)
Pois chiches
113 g
Oignon, haché
1 cs
Mélange d’épices chana masala
113 g
Boulgour
(Contient Blé)
1 boîte(s)
Tomates en dés
⅓ tasse(s)
Yogourt grec
(Contient Lait)
7 g
Coriandre
1 pièce(s)
Mini concombres
56 g
Bébés épinards
Pas inclus dans votre livraison
pièce(s)
Huile*
Informations nutritionnelles
Ustensiles
Instructions
Prep: Wash and dry all produce. Bring a pot of salted water (double for 4 people) to a boil in a small pot. Coarsely chop the cilantro. Drain and rinse the chickpeas.
Cook the bulgur: Add the bulgur to the boiling water. Reduce the heat to medium-low. Cover and simmer until the bulgur is tender, 6-8 min. Drain through a sieve.
Cook the onions: Meanwhile, heat a large pan over medium heat. Add a drizzle of oil, then the onion. Cook until softened, 3-4 min. Add the spice mix, and stir to combine. Add the tomatoes, chickpeas and 1/2 cup water. Cook, stirring occasionally, until mixture slightly thickens, 4-5 min.
Make the raita: Meanwhile, coarsely grate the cucumber and stir it with yogurt in a small bowl. Season with salt and pepper.
Finish and serve: Stir the spinach into the chana masala until wilted, 1-2 min. Season with salt and pepper. Scoop over bulgur in bowls, then sprinkle with cilantro and add a dollop of raita. Enjoy!