Low Sodium Vegan Chana Masala Stew

Total time55 min

Prep time15 min

Cook time40 min

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Ingredients

4 servings

2 tbsp neutral oil (such as avocado oil or canola oil)
Crisco Pure Vegetable Oil Crisco Pure Canola Oil Wesson Pure Vegetable Oil Mazola Cholesterol Free Canola Oil 40 fl oz Pompeian 100% Grapeseed Oil
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1 large yellow onion, finely diced
4 cloves garlic, minced
1 tbsp fresh ginger, peeled and finely grated
1 tsp cumin seeds
1 ½ tsp ground coriander
1 ½ tsp garam masala
1 tsp ground cumin
1 tsp ground turmeric
½ tsp cayenne pepper
1 can (14 oz) diced tomatoes
2 cans (15 oz each) chickpeas, drained and rinsed
1 cup vegetable broth
1 tsp salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
1 tbsp fresh lemon juice

For serving

¼ cup fresh cilantro, roughly chopped (optional)
cooked basmati rice or naan, for serving (optional)

Instructions

1
Heat the oil in a large pot or Dutch oven over medium heat until shimmering. Add the cumin seeds and cook, stirring, until they sizzle and turn a shade darker, about 30 seconds — watch closely, as they can burn quickly.
2
Add the onion and cook, stirring occasionally, until softened and golden at the edges, 8–10 minutes.

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