Breastfeeding Friendly Tomato-Ginger Masala Chickpea Chili
Total time55 min
Prep time15 min
Cook time40 min
4.7(28)
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Learn more →Ingredients
4 servings
- 3 tbsp extra virgin olive oil
- 1 large yellow onion, finely diced
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 jalapeño, seeded and finely diced (optional)
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp garam masala
- 1 tsp ground turmeric
- ½ tsp smoked paprika
- ¼ tsp cayenne pepper
- 1 can (28 oz) crushed tomatoes
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 1 cup low-sodium vegetable broth
- 1 tsp salt, plus more to taste
- 2 tbsp fresh lemon juice
For serving
- ¼ cup fresh cilantro, roughly chopped
- 1 lemon, cut into wedges
Instructions
- 1
Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 6–8 minutes.
- 2
Add the garlic, ginger, and jalapeño (if using) and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
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