A weekly staple in our household is chana
masala. It’s quick, cheap and vegan, so
it covers most special dietary needs. It
can be a simple meal served just over rice or it can be dressed up with a
salad, chutney and naan.
Four years ago, Colin and I spend 7 weeks
in New Zealand during one of their wettest summers. We drove around in a rented station wagon
with a bed fashioned in the back just big enough for our lanky bodies to
fit. With the rainy weather we often
sought shelter in the local libraries. I
spent that time surfing the internet looking for tasty new recipes, and this is
where our recipe comes from. We had to
make some camping adaptations such as mashing the living daylights out of the
tomatoes and ginger with a knife in the absence a food professor but the
results were great and we’ve been making it ever since.
Chana Masala
2-3 ripe tomatoes cut into chunks
1 inch of ginger, peeled and sliced
½ - 1 jalapeno pepper (depending on your
heat preference; can also use any other type of hot pepper you have on hand)
seeded and sliced
2 tbsp grape seed oil
1tbsp flour
2 tsp ground coriander seed
1 tsp ground cumin
¼ tsp turmeric
¼ tsp cayenne pepper (or to taste if you
like less heat)
½ tsp salt
1 can chick peas
1-1.5 cups water
1/3 cup cilantro chopped
Place the tomatoes, ginger and jalapeno in
a food processor and pulse until the mixture resemble a puree with small specks
of ginger and pepper in it. Set aside.
In a pan, heat the oil and add to it the
spices and salt. Stir often until spices are fragrant, just a few minutes.
Add the tomatoes mixture and cook stirring
often for 6-8 minutes.
Add the chickpeas and water. Stir to combine and bring to a gentle
simmer. Simmer at least 15 minutes to
heat through.
Serve over rice and with the chopped
cilantro.
Going to try this one for supper tonight 😊😍
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