I’ve been a chana lover for a few years. While probably not the same as the traditional dish, Wegman’s (a local grocery store) has some seriously good chana masala. Their chana, piled over a little bit of brown rice and a ton of fresh spinach was pure spicy bliss.
My Wegman’s chana habit changed a year ago when I decided to go dairy-free. Chana has yogurt in it? Gasp. Not wanting to live in a chana-free world, I did my own take on the Indian dish. You can eat this yummy soup whichever way you desire. In a bowl, over salad, over rice… it’s up to you. It’s delicious any way you serve it.
Plus, this soup/salad hybrid fits into the LSP Bikini Detox plan. It’s loaded with veggies and provides some sustenance when you get sick of smoothies and juices. So make a big batch if you’re planning on detoxing.
A Lovely Side Note: I found chana masala spice at (you guessed it) Wegman’s. You can make your own by following Marlene’s recipe here.
- 2 tbsp coconut oil
- 1 head broccoli, chopped
- 4 carrots, chopped
- 2 vine tomatoes, seeded and chopped
- 1 small white onion, chopped
- 1" knob ginger, minced
- 2 cloves garlic, minced
- 2 cups low sodium vegetable both
- 2 cups unsweetened almond milk
- 2 tbsp coconut cream
- 1 tbsp chana masala spice (if allergic to peanuts, be sure to get a mix that does not have fenugreek)
- 1.5 cups cooked chickpeas (garbanzo beans)
- dash salt (optional- if detoxing, leave out)
- Heat coconut oil in a large skillet over medium-high heat.
- Add broccoli, carrots, tomatoes, and onion to pan. Cook for 5-7 minutes until onions are soft.
- Add ginger and garlic to pan, cook for 2 minutes.
- Add vegetable broth, almond milk, coconut cream, and chana masala spice to pan. Cook for an additional 5 minutes.
- Remove pan from heat. Carefully pour soup mixture into large blender. (Work in batches if using a smaller blender.)
- Blend completely until pureed. (Lovely Side Note: Be sure to allow steam to escape from blender. Remove small knob on blender lid while blending on low, allowing steam to escape. Heat could cause lid to pop off if not aerated.)
- Return blended mixture back to pan over low heat on stove.
- Add chickpeas to soup, cook for an additional 5-10 minutes until heated through. Add a dash of salt if desired.
- Serve in a bowl or over leafy greens.