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Chana Masala
For the next 30 days the boy and I will be eating vegan & gluten free as a part of a cleanse (along with some other guidelines) and we have started off strong by cooking some new dishes. Last night I made this tasty Indian number. I altered the recipe a little bit to pack some more veggies in and I served it with Soo Foo (a mix of brown rice, lentils & grains).
Ingredients
1 1/2 cups onions, chopped - one large onion is perf
1 1/2 t cumin seeds - I didn’t have seeds so I just used the powder
4 cloves garlic, pressed
1 T ginger root, grated (or 1t dry powder)
1 t coriander (powder)
2 t turmeric
1/2 t paprika
2 cups tomato, chopped (fresh or canned) - I just used a giant (28 oz can)
1 t salt (optional)
1 t cayenne pepper (or less)
1/2 t lemon juice
2 cups chickpeas (garbanzo beans), cooked or canned - I just used 1 can
*2 cups frozen chopped spinachDirections
In medium skillet over medium heat, sauté onions in a small amount of water until transparent, stirring frequently. Let water evaporate until pan is fairly dry, then stir in cumin seeds and cook until they are lightly toasted. Stir in pressed garlic and cook, stirring, until fragrant, approx. 2-3 minutes. Add ginger, coriander, turmeric and paprika. Cook, stirring until toasted.
Stir in tomatoes, spinach, salt and cayenne pepper and cook 2 to 3 minutes more. Stir in lemon juice, cook a few seconds, then add chickpeas. Stir well, adding water as needed to thin a bit. Final consistency should be thicker than a soup, more like a thick stew.
Cover and cook 5 to 10 minutes on low heat. Serve with rice or whatever you please! Enjoy
