Chana masala, light on oil

You'll need

• 1 cup chickpeas, soaked overnight and boiled
• 2 tomatoes, pureed
• 1 onion, finely chopped
• 1 tsp ginger-garlic paste
• 1 tsp chana masala powder
• 1/2 tsp turmeric
• 1 tsp oil
• Salt, to taste
• Coriander, to finish

Method

1. Warm the oil and cook the onion until soft, not browned deeply.
2. Add the ginger-garlic paste and cook a minute, then the tomato puree and spices.
3. Simmer until the oil separates slightly, about 10 minutes.
4. Add the boiled chickpeas and a little water, and simmer 10 more minutes before finishing with coriander.

Why this dish

Chickpeas are a building, fibre-rich food that suits Kapha well at a midday meal, and keeping the base light rather than deep-fried keeps the dish from turning heavy.

These are tags to help you find dishes that fit how you eat. They aren't a recommendation for your condition: that conversation belongs with your doctor.

Often chosen by people browsing

A common choice among people browsing diabetes and high blood pressure, largely for chickpeas' place as a high-fibre, plant-protein lunch.