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Tandoori Masala Chickpeas

Tandoori masala is a mixture of spices for flavoring foods cooked in a tandoor or clay oven, often used in traditional north Indian and Afghani cooking. But, we are making out dish in a skillet on the stove top. It is usually made with powdered garlic, ginger, cloves, nutmeg, mace, cumin, coriander seeds, fenugreek, cinnamon, black pepper and cardamom. You can purchase this spice here. Cut and paste into your browser: https://amzn.to/3C8jU4V
Chickpeas are what’s known as a complete protein because they contain all nine essential amino acids, which are building blocks that help our bodies function properly. Chickpeas are also an excellent source of non-animal protein. In addition, chickpeas are also brimming with vitamins and minerals. These include calcium, magnesium, potassium, folate and iron.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Lunch, Main Course
Cuisine American, Indian
Servings 2
Calories 431 kcal

Equipment

  • 1 knife
  • 1 Skillet

Ingredients
  

  • 1 tsp coconut oil
  • 3/4 cup coconut milk unsweetened, full fat
  • 1 Tbsp Tandoori Masala Spice
  • 1.5 cups chickpeas organic, canned
  • 1 clove garlic diced
  • 1 Tbsp olive oil extra virgin
  • 2 Tbsp red onion diced
  • 1/2 tsp sea salt
  • 1/2 red pepper large and thinly sliced
  • 4 collard leaves medium sized, remove stems, stack leaves, roll and slice thinly
  • 1/2 lemon juice
  • 1 Tbsp olive oil extra virgin
  • 1 dash black pepper

Instructions
 

  • Melt the coconut oil in a skillet set over medium-high heat.
  • Add tandoori seasoning, salt and pepper.
  • Stir the spices for a few seconds to wake up the flavor.
  • Add onion and continue to stir the mixture until the onion becomes soft and translucent.
  • Add the garlic and cook another minute.
  • Add the coconut milk and mix.
  • Add the chickpeas.
  • Cover skillet and simmer on medium heat for 7-10 minutes.
  • Collards: remove stems, stack leaves, roll and slice thinly.
  • Slice the red pepper
  • In a saucepan, steam the collards and the red bell pepper until the collards becomes wilted and bright green (don’t let it lose its color by over steaming).
  • Remove veggies from the heat, drain and transfer to a serving plate.
  • Drizzle veggies with lemon juice and olive oil.
  • Serve the chickpeas with the vegetables on the side.
  • Leftovers can be eaten for tomorrow’s lunch.

Notes

These nutrition facts are for 1 serving of your recipe. Total servings for this recipe: 2
The nutritional information is automatically calculated and can vary based on ingredients and products used.

Nutrition

Calories: 431kcalCarbohydrates: 43gProtein: 14gFat: 26gSaturated Fat: 18gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 607mgPotassium: 708mgFiber: 12gSugar: 8gVitamin A: 1975IUVitamin C: 63mgVitamin K: 95µgCalcium: 137mgIron: 7mgMagnesium: 111mgPhosphorus: 310mgSelenium: 5µgZinc: 3mg
Keyword chickpeas, garbanzo beans, Tandoori Masala Spice
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