chana masala with brown basmati rice + broccoli

We take our bean dishes VERY seriously at Ssere and never ever use canned beans (FWIW it's the canned variety that are associated with post-bean-consumptive gas/bloat). Instead, we soak our dried organic chana chickpeas for 24 hours before simmering with kombu, which is a mineral-rich seaweed that enhances beans' digestibility. If this wasn't enough, our chana masala hits every flavor note that you know and love in this Indian classic. We pair our chana masala with basmati brown rice (making it a complete protein source) and aloo gobi (cooked cauliflower and potato).

Ingredients: chickpeas, garlic, ginger, cumin, turmeric, cardamom, smoked paprika, garam masala, cinnamon, Sicilian sea salt, black pepper, garlic granules, onion granules, Cocojune coconut yogurt, coconut milk, onion, fire roasted tomato, apple cider vinegar, Sicilian extra virgin olive oil, brown basmati rice, broccoli