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!
TALK TO ME!
What’s your easy, go-to meal during the week?
Are you a fan of spicy food?
Marathons and Motivation for Fitness & Food