Chana Masala
INGREDIENTS
-1 cup Basmati rice
-4 cups chicken broth
-1 Tbsp vegetable oil
-1 large onion, minced
-3 cloves garlic, minced
-4 tsp grated fresh ginger
-1 jalapeno, minced
-1 Tbsp coriander (ground)
-3 Tbsp cumin
-1/2 tsp cayenne
-2 tsp tumeric
-1/2 tsp paprika
-2 tsp garam masala
-1 28 oz can crushed tomatoes
-1 28 oz can chickpeas, drained and rinsed
-juice of 2 lemons
-1 tsp sugar
salt and pepper to taste
PROCEDURE
-Using 2 cups of the chicken broth (instead of water), cook rice to package directions
-Chop onion, garlic, ginger and jalapeno. Set aside
-Grind coriander and combine with the other spices. Set aside
-Heat oil in a large skillet. Add onion, garlic, ginger and jalapeno and saute over medium until browned, about 5 minutes.
-Turn heat to medium-low and add spices to veggies. Cook for 2-3 minutes. Add tomatoes, the remaining 2 cups of chicken broth and chickpeas. Bring to a boil then turn heat to low and simmer uncovered for 30 minutes.
-After 30 minutes stir in salt, pepper, sugar and
lemon juice. Cook for another minute or 2 and serve
over rice!
