April 28, 2009
Vegetarian Indian Recipe: Fire Roasted Channa Masala (Chola)
I love Indian food -- its typically fairly healthy, abundantly flavorful, easy to make (most of the time, anyway) and it can come straight out of your pantry. Scott & I were in the mood for spicy Indian food and this dish hit the spot. Who knew a can of chickpeas + a can of fire-roasted tomatoes = something so tasty!! Mmm Mmm... spicy!
Also called "Chola", this is a healthy, quick and easy Indian recipe made of staples you can find in your pantry.
1 cup vegetable broth
1 whole onion, small
2 whole garlic cloves, minced
15 ounces chickpeas, drained and rinsed
1¼ tsp coriander
1 tsp cumin
¼ tsp turmeric
¼ tsp ground ginger
¼ tsp paprika
1 tsp garam masala
Line a medium sauce pan with a thin layer of broth and saute onions over high heat for 3 minutes. Add garlic and saute until onions are translucent, adding more broth as necessary. Add coriander, cumin, turmeric and ginger, stirring to coat onions and cooking until fragrant, about 2 minutes. Add chickpeas and tomatoes with remaining broth, stirring to combine. Turn heat up to high and bring to a boil. Once boiling reduce to low and simmer 15 minutes. Turn off heat and stir in paprika and garam masala and let sit for 5 minutes. Salt to taste and serve with warm whole wheat pitas or over a plate of brown rice.