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::spicy nights:: Chana Masala

In an attempt to cleanse myself of the cookie madness I have been involved in the past few weeks, a recent trip to the grocery store resulted in a TON of fruits and veggies, and supplies for vegetarian dinners. It is no joke that I went through more than one 5lb bag of flour, an entire 5lb bad of sugar, 32oz of molasses, and who knows how many pounds of butter in the past month. And while you would think, most of those cookies were eaten by others… they simply weren’t. I would make far too many and end up eating all the remaining goodies. Thank goodness for pregnancy. It has made a decent excuse.

But now I need to get back on track! Since we moved out of the city we don’t have the easy access to our favorite Indian restaurant, Tiffin, anymore. While this gives us good reason to go visit our friends and Chuffin (NBC’s Chuck and Tiffin nights) buddies Dave & Karyn, it also gives me a good reason to expand on my Indian recipe collection here on the site.

The other part of the grocery trip that the holidays inspired was saving a bit of money, so a few extra vegetarian meals seemed like a good plan. So we started with Chana Masala. I just ordered this the last time we got Tiffin, and my how they are different. Their version is smoky and stewy and very homey. This version inspired from a Food.com recipe was fiery and kicked your butt a bit. Nothing like clearing the sinuses on a snowy day. 🙂 I cannot wait to have it as leftovers. Curry is one of those things that just keeps getting better.

What You Need
Step One

1 Tbsp Vegetable Oil
2 medium onions, minced
~1 Tbsp ginger (about 1.5″ piece), minced
1 clove of garlic, minced
1 jalapeno, minced
Step Two
1 Tbsp ground coriander
2 1/4 tsp ground cumin
2 tsp paprika
1 tsp ground turmeric
1 1/2 tsp garam masala
1/2 tsp cayenne pepper
Step Three
15oz can whole tomatoes, chopped small
Step Four
2/3 cup water
2-15oz  cans chickpeas, drained and rinsed
Step Five
1 lemon, juiced

In a large skillet or saute pan heat oil over medium heat. Add all step one ingredients and cook about 5 minutes.

Reduce heat to medium low and stir in all the spices. Allow to cook for a minute or two.

Stir in tomatoes, returning to medium heat and using the juices to scrape up any bits that may have stuck to the pan.

Add step four ingredients, and reduce heat to medium low, simmering uncovered for 10-15 minutes. Stir in lemon juice and serve over hot rice.

Serves: 4-6   Cost: >$2/serving (for 4 servings, all organic ingredients!)

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