I came across this recipe on Happy Herbivore’s page and I wanted to give it a try. I’m so happy I did, because it’s delicious! I was limited on time, but next time I make this I’m going to add organic carrots and organic potatoes (not entirely traditional, but I think they’ll make this dish even yummier :). I will also add a bit of roasted jalapeno as I thought the original recipe was fairly mild. This dish is delicious, easy-to-make, cooks quickly, and everything required to make it is affordable. I had about 1/2 a bowl full of organic baby kale that was left over from lunch, so I added that to my chana masala and it was delicious! Make sure the cans that you are using are BPA free, otherwise you should buy the chickpeas and cook them, and then roast some tomatoes with jalapenos. Here’s the recipe as I made it:
Ingredients:
Vegan, Gluten-Free, Soy-Free
- 1 cup low sodium vegetable broth
- 1 whole onion, small
- 2 whole garlic cloves, minced
- 15 ounces chickpeas, rinsed and drained
- 15 ounces fire roasted diced tomatoes with green chilis
- 1¼ tsp coriander or fresh cilantro
- 1 tsp cumin
- ¼ tsp turmeric (probably a bit more though)
- ¼ tsp ginger (or fresh ginger)
- ¼ tsp smoked paprika
- 1 tsp garam masala or curry powder if that’s what you have on hand
- Tiny bit of roasted jalapeno
- salt and pepper to taste
- 1/2 cup organic baby kale to have with your meal (I just stirred mine into my plate)
I’d also recommend adding 1 organic carrot (chopped) and 1 small, organic potato (cut into medium sized chunks).
Instructions:
Add vegetable broth or water to a medium sauce pan and saute the onions for about 3 minutes. Add black pepper and minced garlic and continue to saute until the onions are translucent. You will likely need to keep adding vegetable broth or water, so keep these handy. Add cumin, turmeric, paprika, roasted jalapeno, and ginger, and continue to stir the mixture for a couple of minutes.I usually make fresh salsa at home and I always have a bit of roasted jalapeno left over, so I’d use this. You can roast a jalapeno in a toaster oven if you have one – it’s a fairly quick and simple process :). If you’re using ground coriander, add this as well. If you’re using fresh cilantro, I’d wait to add it until the end. Add the chickpeas and fire roasted tomatoes with the remaining broth or water and stir everything together. Bring ingredients to a boil, then reduce heat, cover, and simmer for 15 minutes. Turn off heat and stir in garam masala or curry powder and let sit for 5 minutes. Salt to taste and serve with brown rice or whole wheat pita bread. Enjoy!
