Chana Masala Egg Puffs

Ingredients

1 carton / 500 g

Egg Creations Fat Free Garden Vegetable

Chana Masala:

2 tsp

grapeseed oil

1

onion, finely diced

1.5 tsp

kosher salt

1 tbsp

ginger-garlic paste

2

green chilies, thinly sliced

2 tsp

coriander powder

1/2 tsp

chili powder

1 tsp

tumeric powder

1/2 tsp

cumin powder

1 can / 540 ml

chickpeas, rinsed and drained

1.5 cup

tomato puree

3/4 cup

water

1 tbsp

lemon juice

3/4 tsp

garam masala

1/4 cup

cilantro, finely chopped

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 powder, chili powder, turmeric powder, and cumin powder). 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 garam masala, lemon juice, and finely chopped cilantro to enhance the flavors.

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

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

8. Pour Burnbrae's EGG Creations! on top of the mixture in each cup until it reaches about ¼" 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 tin 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.