Recipes
Chana Masala
From Vicki Rothman (Chloe's Kitchen)
2 Tbsp olive oil
1 onion, chopped
sea salt
3 garlic cloves, minced
1 teaspoon fresh ginger
1 teaspoon ground turmeric
1/2 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 large pinch cayenne pepper
1 15 ounce can chickpeas, rinsed and drained
2 tomatoes, finely chopped
1/2 cup water
freshly ground black pepper
1/4 cup finely chopped cilantro
1 Tbsp brown sugar or maple syrup
2 teaspoons lemon juice
In a large skillet, heat oil and sute onions over medium high heat. Season with salt, and let cook until onions are soft and lightly browned. Add garlic, ginger, turmeric, cumin, cinnamon, cloves and cayenne, and let cook for a few more minutes until gragrant. Add chickpeas, tomatoes and water. Season generously with salt and pepper. Reduce heat to medium and let simmer for 10 minutes. Mix in cilantro, brown sugar and lemon juice and adjust seasoning to taste.