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Chana Masala

This masala dish will infuse your senses! On a crisp day, nothing warms our tummies and our spirits like this simply delicious recipe.

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  • Cooking time20 min
  • Prep time15 min
  • ServingsPortions 6
recipe image Chana Masala

Ingredients

  • 3 Tbsp. (45 mL) Becel® Buttery Taste margarine*
  • 2 zucchini, halved lengthwise and sliced
  • 1 sweet onion, chopped
  • 2 cloves garlic, finely chopped
  • 2 tsp. (10 mL) ground chili powder
  • 2 tsp. (10 mL) ground cumin
  • 1 1/4 tsp. (6 mL) ground coriander
  • 1/2 tsp. (2 mL) ground ginger
  • 1/2 tsp. (2 mL) curry powder
  • 1 can (240 mL.) no salt added tomato sauce
  • 1 Tbsp. (15 mL) firmly packed brown sugar
  • 2 cans (470 g. ea.) chick peas or garbanzos, rinsed and drained
  • 2 tsp. (10 mL) fresh lemon juice
  • 1 1/2 cups (375 mL) nonfat plain Greek yogurt

Nutritional Guidelines (per serving)

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Instructions

  1. Melt Becel® Buttery Taste margarine in medium saucepan and cook onion and zucchini until crisp-tender, about 5 minutes. Stir in garlic and cook 1 minute. Stir in spices and cook 1 minute. Stir in tomato sauce and brown sugar. Bring to a boil over high heat.
  2. Reduce heat to low and stir in chick peas. Simmer covered until heated through, about 10 minutes. Stir in lemon juice. Serve dolloped with Greek yogurt.
*Becel® Gold in Quebec. This recipe has been evaluated by the Heart and Stroke Foundation registered dietitians and is part of a healthy diet based on the reommendations in Canada's Food Guide.

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