Ethnic food is a vegetarian/vegan delight. Especially Indian food.
Most Indian food is made with wonderful spice mixtures, beans and fruit. If you are ever in a pinch for somewhere to go out to eat and want to be sure to have flavorful vegetarian meal, Indian is always a good choice.
Many vegetarian food blogs have a version of Chana Masala on their recipe list, and I am no exception. This is very forgiving and includes most of the spices you would see in any curry dish. I dreamed of having ginger in this dish, and cilantro – both things I did not have on hand. I went to my pantry and pulled out all the spices I could think of that would make a great curry flavor. I didn’t miss the ginger or cilantro – this came out so wonderful and with a nice spice that is just above a mild. Using a whole dried chili to simmer in the sauce is key here. But if you don’t have one, just add a bit more cayenne. I was fortunate to have dried chiles from my garden this summer!
I don’t make the claim that this recipe is super traditional, but will make the claim that it is super good.
Recipe~Fire-Roasted Chana Masala
by Tammy Boyd
1 large onion, chopped
1 teaspoon fennel seed
1/8 teaspoon garam masala
1 teaspoon cumin
1/2 teaspoon turmeric
1/8 teaspoon cardamom
1/4 teaspoon paprika
a pinch of cayenne
1/2 cup vegetable broth
2 15 oz cans fire roasted tomatoes
1 chili pepper
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
2 cans chick peas, drained and rinsed
In a large saute pan, saute onion in EVOO until translucent (about 3-5 minutes). Add all the spices to toast and bring out their flavor. Toast for about 1 minute, stirring constantly. De-glaze the pan with the vegetable broth while scraping the bits off the bottom of the pan. Add the tomatoes, salt, pepper, and chili pepper. Bring to a simmer and simmer for about 10 minutes and then add chick peas. Simmer for at least 10 minutes or more until everything thickens and the flavors meld. Pull out the chili pepper before serving and serve on top of brown basmati rice!