Thursday, June 2, 2016
Recipe from Good and Cheap
Husband-Tested in Alice’s Kitchen
Here’s a deliciously spicy meatless meal that is filling and very satisfying. The ingredient list is long, however, most of the ingredients are spices. Save time and make several batches of the spice mix and then later when you need a quick meatless meal, you’ll have most of the prep done.
3 teaspoon coriander powder
1 teaspoon turmeric
¼ teaspoon cayenne powder
½ teaspoon garam masala powder
1 teaspoon smoked paprika
½ teaspoon salt
½ Tablespoon ghee or ½ Tablespoon unsalted butter plus a splash of olive oil
1 teaspoon cumin seeds
½ cup onion, diced
1 teaspoon garlic, finely chopped
1 teaspoon ginger root, grated
½ jalapeño, finely diced
1 cup canned tomatoes, pureed
2 ½ cups cooked chickpeas, drained
½ cup water
Measure out all the spices (coriander, turmeric, cayenne, garam masala, paprika and salt) except the cumin seeds and put them in a small bowl. Set aside. (Make several batches, if you like and store for another time.)
Let the ghee (clarified butter) melt in a small saucepan over medium-low heat. (Ghee is the traditional Indian choice, but you can substitute butter and a splash of olive oil if you can’t find ghee.) Once the ghee begins to sizzle, add the cumin seeds and stir for about 5 seconds.
Add the onion and sauté for 2 minutes. Add the garlic and cook for 1 minute. Add the ginger and jalapeño and cook for 1 minute more. Add the spices and then the pureed tomatoes. Mix, then put a lid on the pan and let everything cook down for 5 to 10 minutes.
Once the tomato has reduced and the ghee starts to separate from the sauce, add the chickpeas and water.
Mix, then bring it to a boil before reducing to a simmer.
Cook for 10 minutes, and then squish a few chickpeas with a spoon to thicken the sauce. Garnish with yogurt and cilantro. For a full meal, serve over brown rice.