Meatless Monday- Chana Squashala

Chef’s Notes: The only thing I can do is laugh right now. I really should read my own Chef’s Notes, because we found out yet again it is HOT, but what made it gratifying was that we used our own jalapeno from the garden! Since we got in yesterday and the most I could do was the laundry, I had to stop by the store on the way home to grab something from memory to cook. After adapting the first draft, it was still a success!

Plan of Attack:

1. Cook all in ONE pan!

Ingredients for 2:

1 Tbsp olive oil

1 yellow onion, sliced into rings

2 small yellow squash (or 1 large), sliced into rings

¼ tsp garlic powder

¼ tsp ground ginger

1 Tbsp Chana Masala

¼ tsp cumin

¼ tsp turmeric

½ tsp dry mango powder

5.5 oz V8 tomato juice

1 red bell pepper, seeded & julienned

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

½ tsp salt

1 can garbanzo beans, rinsed and drained

½ C jasmine rice, cooked according to package directions

Instructions:

1. Heat olive oil in skillet to medium- high heat. Add and onions and yellow squash; sauté for 5-7 minutes or until browned
2. Add garlic powder, ground ginger; sauté 30 seconds, stirring constantly
3. Add chana masala, tomato, cumin, turmeric, dry mango powder, bell pepper and jalapeno; bring to a simmer and cook 3-4 minutes
4. Finally add the chickpea; cover and simmer a final 10 minutes
5. Serve with rice
6. Enjoy!

Food from Memory,

the SupperSmiths, forging one meal at a time