Chana Masala Egg Puffs

Ingredients

Chana Masala:

2 tsp / 10 ml

grapeseed oil

1

onion, finely diced

1 tsp / 5 ml

kosher salt

1 tbsp / 15 ml

ginger-garlic paste

2

green chilies, thinly sliced

2 tsp / 10 ml

ground coriander

1 tsp / 5 ml

ground tumeric

1/2 tsp / 2 ml

chili powder

1/2 tsp / 2 ml

cumin powder

1 can / 540 ml

chickpeas, drained and rinsed

1 1/2 cup / 375 ml

tomato puree

3/4 cup / 180 ml

water

1 tbsp / 15 ml

lemon juice

3/4 tsp / 4 ml

garam masala

1/4 cup / 60 ml

finely chopped cilantro

1 carton / 500 g

Egg Creations Fat Free Original, well shaken

Directions

1. Heat oil in a pot over medium heat. Add diced onion and a pinch of salt, sauté until golden brown.

2. Stir in ginger-garlic paste and green chilies, sauté for one minute before adding all the spices (coriander, chili, turmeric, and cumin). Mix well to coat the onions evenly with the spices.

3. Add chickpeas to the pot and sauté for another minute.

4. Pour in the tomato puree and water. Reduce heat to a simmer and allow the mixture to stew for 15-20 minutes, uncovered, until it thickens.

5. Remove the pot from heat and fold in lemon juice, garam masala, and chopped cilantro to enhance the flavors.

6. Preheat your oven to 350°F (175°C) and grease a muffin pan with cooking spray or a touch of vegetable oil.

7. Divide the Chana Masala mixture evenly among the muffin cups.

8. Pour eggs on top of the mixture in each cup until it reaches about ¼" (5 mm) below the top.

9. Bake the egg puffs in the preheated oven for 15-18 minutes or until the eggs have set.

10. Remove the muffin pan from the oven, scoop out the puffs, and enjoy your protein-packed, flavor-filled creation!

Tips

1. These Chana Masala Egg Puffs can be stored in an airtight container in the refrigerator for up to 3 days. They taste fantastic when paired with a side salad or your favorite dipping sauce.