Chana Masala (spicy chickpeas)

Chickpeas, like all legumes, are a good source of fiber. These versatile beans are also a favorite vegetarian protein of mine. Instead of adding cream of this traditional Indian dish, I added Moong Dal flour slurry (mix of flour and water) in the same manner of using cornstarch to thicken a gravy. I love the texture white lentil flour adds to gravies and to gluten-free breads.


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