Chana Carrot Masala

Chana carrot malasala

3 cups cooked chickpeas or 2 cans organic garbanzo beans
1 medium yellow onion, finely diced
1 1/2 cups diced carrots (about 3 medium)
4 Roma tomatoes, quartered or
5 cloves garlic, peeled
2 inch chunk fresh ginger, peeled and roughly chopped
3 tbsp extra virgin olive oil
1 tsp cumin seeds
1 tsp brown mustard seeds
1 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp turmeric powder or
½ tsp chana masala
1 1/2 tsp sea salt
1 cup water or stock
1 cup  Diced Spinach or kale (optional)
1/4 cup chopped fresh cilantro
Heat  oil, cumin seeds, and mustard seed  on medium until the mustard seeds start to pop.  Once they start popping, immediately add diced onion and garlic and stir to prevent the seeds from burning. Reduce the heat to medium low. Once your onions have properly browned,  add diced carrots, garbanzo beans, tomatoes, ground cumin, ground coriander, turmeric, and salt. Cook for 5 mins. Add water and simmer over medium heat for 20 minutes or longer. Add cilantro and other greens  just before serving. Serve with rice.

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