Everyone’s favorite chickpea curry just got a boost of nutrition thanks to a side serving of nutty brown rice. Our delicious Whole Grain Chana Masala meal is filled with tender chickpeas enveloped in a flavorful tomato-based sauce punctuated with ample amounts of garlic, ginger, and spices.
Meal Card: Whole Grain Chana Masala
- 1-2 trays chana masala
- 1-2 packages brown rice
1A) 2 Servings: Remove plastic from chana masala and place in a Suvie pan. Place pan in the Top Zone of Suvie.
2A) Gently tap brown rice packet against the counter to break up any large pieces. Pour into a second Suvie pan and season with 2 tbsp water, 1 tbsp olive oil or butter (optional), 1/2 tsp salt, and freshly ground pepper. Place pan in the Bottom Zone of Suvie.
1B) 4 Servings: Remove plastic from both chana masala trays. Place 1 tray of chana masala in each Suvie pan.
2B) Gently tap brown rice packets against the counter to break up any large pieces. Pour each package into a Suvie pan with the chana masala and season each with 2 tbsp water, 1 tbsp olive oil or butter (optional), 1/2 tsp salt, and freshly ground pepper. Cover the brown rice with aluminum foil to prevent it from drying out. Place both pans in Suvie.
3) Input settings and cook now or schedule. Be sure to select “Yes” when asked if cooking from frozen.
Suvie Cook Settings
Bottom Zone: Roast at 300°F for 10 mins (for 4 servings, Roast at 350°F for 40 mins)
Top Zone: Roast at 375°F for 30 mins (for 4 servings, Roast at 350°F for 40 mins)
4) When the cook is complete, divide the chana masala and brown rice between plates. Season to taste with salt and pepper.
Nutritional Information per serving (2-4 servings per recipe): Calories 390, Total Fat 9g, Total Carbohydrates 69g, Total Sodium 1080mg, Total Protein 11g.