Thursday, September 30, 2010

Channa Masala

Before I get started with a lovely Channa Masala recipe I'm really excited to let you guys know that CSN Stores has given me an opportunity to do a product review from one of their many wonderful websites. Keep an eye out for the review and in the meantime checkout some of their beautiful dining chairs. Thanks so much CSN Stores!

Back to the food. Since becoming a vegetarian I have fallen in love with several cuisines that I had never tried in my meat eating days. The most important, delicious of these cuisines is Indian. I'm a little bit obsessed. Tampa has some really great Indian food and I make it a point to go out for an Indian lunch buffet at least once a month. But as a college student with limited funds I have been trying to recreate Indian food in my own kitchen. While this channa masala didn't necessarily taste authentically Indian it was still delicious, filling, cheap, and easy to make.

Channa Masala:
  • 1 can chickpeas, drained and rinsed
  • 1 onion, diced
  • 2-3 cloves of garlic, minced
  • 1 zucchini, diced
  • 1 14 ounce can diced tomatoes
  • 1/2 teaspoon ground ginger
  • 1 teaspoon red pepper flakes (more or less based on your heat preference)
  • 2 teaspoons coriander
  • 3 teaspoons cumin
  • 1 teaspoon fennel seeds
  • 2 teaspoons paprika
  • 1 teaspoon curry powder
  • 2/3 cup vegetable broth or water, plus about 1/2 cup extra
  • Juice of half a lemon
  • Salt and pepper to taste
  • 1 tablespoon olive oil
In a large saute pan heat oil over medium heat. Add the onion, garlic, ginger, and red pepper flakes and saute for about 5 minutes. Add the coriander, cumin, fennel seeds, paprika, and curry powder and saute about 1 minutes. Add the chick peas, tomatoes, and broth. Bring to a boil and cook for 10 minutes. Add lemon juice and salt and pepper. If you find that the liquid is reducing and the chickpeas are sticking, add more liquid. Cook for another 10 minutes until sauce is thick. Serve with brown rice.

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