Chana Masala

Southern Asian dishes are incredibly aromatic, delicious and filled with unforgettable flavors. Some of my favorite fare from this area are meat-free and believe me - I do not miss the meat one bit. This hearty dish is a treat for the senses. Experiment with your vegetables by adding different spices and taking pointers from the diverse cuisines and spice palates our world has to offer. Please enjoy my take on this classic dish that I love so much.

Ingredients:

15 oz can of garbanzo beans
4 potatoes, peeled
2 plum tomatoes, peeled and diced
2 teaspoons of fresh ginger, grated
1/2 of a medium onion, diced
3 garlic cloves, minced
1/4 teaspoon of red pepper flakes
1/2 teaspoon of turmeric
1/2 teaspoon of curry
1/2 teaspoon of ground coriander
1 tablespoon of lemon juice
1 tablespoon of fresh cilantro, roughly chopped
Pure olive oil or avocado oil
Salt and pepper

Preparation:

1. Cover the peeled potatoes with cold water in a saucepan and cook over medium heat until they are done, but still firm. Reserve about one cup of starchy water from the saucepan.

2. In the meantime, drizzle oil to the bottom of a large sauté pan. When hot add the onions and cook until translucent.

3. Add the garlic and red pepper flakes, and sauté for about 1 minute until fragrant.

4. Add the garbanzo beans, tomatoes, turmeric, coriander, curry, ginger and lemon juice to the pan.

5. Take your cooked potatoes, and cut them into 2-inch pieces. Add them to the garbanzo mixture along with the cilantro, and 1 cup of the starchy water.

6. Season the mixture with salt and pepper to taste and let it cook for about 3 minutes over medium-low heat.

Serve nice and hot.