Chana Masala

  • Cooking time20
  • Prep time15
  • Servings6
recipe image Chana masala

Ingredients

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

Instructions

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. 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.