Happy Monday! I hope you had as great of a weekend as I did. A lot happened and I’ll definitely recap it for you later this week, but for now, let’s talk food!
I was at a birthday party over the weekend, and I got to talking with these two great women, one who happens to be in the catering business. One of the women asked me what I would make if I were hosting an engagement party. Now, I don’t host many fancy dinners but when I do, they’re usually for Jewish holidays. I don’t think serving matzah ball soup at an engagement party is the way to go. I could be wrong, what do I know?
Anyway. We got to talking about how we eat and cook mostly vegetarian in my household, and I started telling her all about the veg dishes I make and all about using spices appropriately, etc., etc. It was a really great convo. When I started naming off some of my favorite recipes, one popped into mind immediately: Chana Masala.
This particular recipe I found (and fell in love with) from the Oh She Glows cookbook. It’s amazing. It is hands down one of my family’s all-time favorite recipes. And since it’s been on my mind for a couple days now, I thought I’d re-share it with you today.
Now, before you begin, I highly recommend reading the recipe first, prepping all the ingredients, and then starting to cook. It’s a fast-paced recipe and it helps immensely if you have everything measured out beforehand.
adapted from Oh She Glows
- 1 Tbsp coconut oil
- 1 1/2 tsp cumin seeds
- 1 yellow onion, diced
- 1 Tbsp minced garlic
- 1 Tbsp minced ginger (peel first)
- 1 serrano chile pepper, seeded and minced
- 1 1/2 tsp garam masala
- 1 1/2 tsp ground coriander
- 1/2 tsp turmeric
- 3/4 tsp fine-grain sea salt
- 1-28 oz can diced tomatoes with juices
- 2-14 oz cans chickpeas
- 1 C basmati rice, cooked
In a large wok or saucepan, heat the oil over medium heat. Reduce the heat to medium-low and add the cumin seeds. Stir and toast the seeds for a minute or two until golden and fragrant.
Raise the heat to medium and stir in the onion, garlic, ginger, and serrano. Cook for a few minutes, then stir in the garam masala, coriander, turmeric, and salt. Cook for two minutes more.
Raise the heat to medium-high and add the chickpeas. Bring the mixture to a simmer and cook for 10 minutes.
Serve over cooked basmati rice.
Such an easy and tasty recipe. It really can’t get much simpler than that. I hope you enjoy it as much as we do!
We’ll talk more this week. Lots going on. This is race week for me which means I better stop eating all the junk in my path and focus on more fruits and veggies. I’m not sure what happened to me last week but I bought a pie, cookies, made a seafood cream cheese based dip, and ate all sorts of nonsense I shouldn’t have been eating. Back on track this week, folks!
Don’t forget to enter my CORE Organic giveaway and the Copper River Salmon Run giveaway! Two awesome ways to win stuff. Get after it!
TALK TO ME!
What’s your easy, go-to meal during the week?
Are you a fan of spicy food?
Confessions of a Mother Runner and A Whisk and Two Wands for Meatless Monday
Marathons and Motivation for Fitness & Food