Meatless Monday- Chana Masala

Chef’s Notes: *Caution* *Danger* *It’s getting hot in here, so take out all your jalapeno seeds* I found this recipe on the back of a box. I ordered Chana Masala thinking it was only a spice mixture, only to find out it was also the name of a chickpea dish. SmithCale and I decided last week that we wanted some legumes in our diet this week, so I went straight to this recipe! It did not disappoint! I LOVE the flavor of it, but like it’s mentioned above, to reduce the heat of the dish (which was plentiful) remove the seeds and leave out the red pepper. Or just have a cooling liquid at the ready. I’m not the government, I won’t tell you what to do!

Plan of Attack:

1. Cook all in ONE pan!

Ingredients for 2:

1 Tbsp olive oil

1 tsp cumin seeds, divided

1 ½” ginger, cut into pieces

3 garlic cloves, roughly chopped

½ yellow onion, halved and sliced

1 Tbsp Chana Masala (Can be ordered for cheap here.)

1 C tomato puree (or 1 C water + 1 Tbsp tomato paste)

¼ tsp red chili powder *optional*

¼ tsp turmeric

½ tsp dry mango powder

1 jalapeno, chopped (*and seeded if desired*)

½ tsp salt

½ C water

½ C dried chickpeas (cooked according to package directions, or can sub 1 can)

½ C jasmine rice, cooked according to package directions

Instructions:

1. Heat olive oil in skillet to medium- high heat. Add ½ tsp cumin seeds and onions; sauté for 5 minutes or until onions are browned
2. While onions and cumin cook, using garlic press to press both the garlic cloves and chopped ginger into the pan. (If you do not own a press, just minced the ingredients very finely)
3. Add chana masala, tomato puree, red chili powder, ½ tsp cumin seeds, turmeric, dry mango powder and jalapeno; bring to a simmer and cook 3-4 minutes
4. Finally add the water and chickpeas and simmer a final 10 minutes
5. Serve with rice
6. Enjoy!

Food for Life,

the SupperSmiths, forging one meal at a time