Tuesday, May 31, 2016

Chana Masala

This is a quick and easy recipe from Emily von Euw's new cookbook, The Rawsome Vegan Cookbook. It won't blow your socks off, but you'll be amazed at how much flavor a little ginger and garlic can add to a very simple recipe. We're talking chickpeas in a tomato sauce with ginger and garlic in no time. Mmmm.

Chana Masala
Serves 2

  • 3 peeled garlic cloves
  • 1 Tbsp chunk peeled ginger
  • 1/3 cup water, or more as needed
  • 3 Tbsp fresh lemon juice
  • 2 tsp garam masala powder
  • 1 15-ounce can chickpeas
  • 1 8-ounce can tomato sauce
  •  2 cups cooked brown rice
  • 1/4 cup basil leaves, chopped
Finely chop the garlic and ginger. In a frying or saute pan over medium-high heat, add 1/4 cup of the water and all of the lemon juice and heat until it begins to steam and lightly bubble. Add the chopped garlic and ginger and saute for 3 minutes, adding more water in 1 tablespoon amounts as needed for moisture if the pan starts getting dry. Throw on the garam masala powder and add more water if needed, stirring everything together. Next add the chickpeas and the tomato sauce and stir gently for 10 to 15 minutes on medium-low heat until the mixture has thickened up.

Serve with rice and garnish with basil.

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