Monday, December 3, 2018
Chana Masala (aka, Curried Chickpess) provides everything you’re looking for in a meal: hearty, healthy, nutritious, and delicious. Perfection in a pot.
If you’re new to this blog, you’ll see that my repertoire centers on plant-based, globally-inspired cuisine from all around the world. (I’ve got hundreds of recipes up here, so check them out!) Many dishes have been stimulated by travel, though others come simply from living in big cities with a large diversity of restaurants. I’ve always loved Indian food, and I’ve cooked more and more meals from this region in the past decade or so given my husband’s family hails from the Asian subcontinent. Also, it’s loaded in flavor and heat—a little or a lot, your choice—all the things I love in a soul-warming and salubrious supper.
Today’s dish is a classic, and this version is better than most American restaurants, I can assure you. Make a big pot to enjoy for many meals during the week, and toss some in the freezer for another time.
Oh, and it’s vegan, if you’re into that kind of thing.
2 tablespoons grapeseed oil
3 large onions, diced
5 cloves garlic, crushed
4 teaspoons grated fresh ginger
1-2 jalapeno peppers, minced (or to taste)
2 1/2 tablespoon ground coriander
4 teaspoons ground cumin
1 teaspoon ground cayenne pepper (or to taste)
2 teaspoons ground turmeric
5 teaspoons cumin seeds, toasted and ground
2 tablespoons pomegranate seeds, ground
4 teaspoons paprika
2 teaspoons garam masala
1 teaspoont salt
1 teasoon ground black pepper
4 cups chopped tomatoes (or fresh)
1 1/2 cups water
8 cups cooked chickpeas, either no-sodium canned or prepared from dried
Juice from 2 limes
Additional salt and spices, to taste
1. Heat oil in a large skillet to medium and sauté onion, garlic, ginger and jalapeños and until softened and brown, about 5 minutes.
2. Turn heat to medium-low and add all spices, stirring until all are mixed in, about 2 minutes. Stir in tomatoes until well combined, then add the water and chickpeas.
3. Simmer uncovered for 20 minutes, allowing to reduce somewhat, then squeeze in fresh lime juic.
4. Taste and reseason with additional citrus, salt, or cayenne pepper as needed; a squirt of agave nectar may provide balance (not sweetness), if needed.
Many thanks to Deb Perelmen over at smitten kitchen for providing her recipe; mine wss tweaked only in spices and heat and size to suit my palate and cooking style. You can prepare half, if you like, though I don’t recommend it: make your labor last by getting a vat into the freezer for a whole other set of meals.
Learn more about nutrition scientist and food personality Dr. P.K. Newby Dr. P.K. Newby, and check out her new book. You can also follow her on FB, where she is much more active than on this blog. Or, click here if you just want to ogle food porn featuring plant-based, globally-inspired cuisine.