c h a n n a . m a s a l a

i ate a lot of channa masala as a newly declared vegetarian traveling through india almost three years ago. to this day it brings me back to the land of beauty and wonder, offering comfort and nostalgia on a cold autumn night.

// R E C I P E //

/ i n g r e d i e n t s /
2 tbs extra virgin olive oil
3 cloves garlic, minced
1/2 yellow onion, chopped
1 can (15 oz) chickpeas, drained (refill with fresh water)
1/2 tsp yellow curry powder
1/2 tsp coriander
1/2 tsp cumin
1/2 tsp garam masala or 1/8 tsp each of the following: coriander, cumin, cardamom, cloves
2 large handfuls kale or spinach

/ p r o c e s s /
in a large skillet, heat olive oil and saute garlic and onion until soft and fragrant, about 5 minutes
add the chickpeas with fresh water. stir in spices and simmer until chickpeas are soft, about 10 minutes
introduce leafy greens and cook until most of the water has been absorbed and kale or spinach is bright green
serve over brown jasmine rice or with warm naan

chickpeas: are a very good source of fiber, protein and copper
may improve the immune response
curry powder:
may help control blood sugar and lower cholesterol
has strong antioxidant properties
provides iron, calcium, and vitamins a & c


// l e a v e . a . r e p l y //

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s