Wednesday, January 6, 2010

Chana Masala(vegan)

The holiday season finally came to an end, and boy howdy, am I ever glad!!! We were so busy at work, and my schedule was so screwed up, I almost lost my mind, and came close to a meltdown a couple times. Managed to hold up, tho, and now I have three days off in a row!!!! I don't have to go back to work until Saturday morning, and I'm definitely grateful, believe me! The best part is that I have NO plans of any kind, and that means that I don't even have to so much as open the door if I choose not to, lol.

Monday morning I had a bone density test, and then a bunch of x-rays taken, mostly my lower back and hips, but a few of my hands. Tuesday I came home from work, and my rheumatologist's nurse was on my answering machine, telling me that the blood work they did last week was fine, and the bone density test came out fine, too. But. As for the results of the x-rays, the doctor wants to discuss those with me on my next appointment, which is the 18th, so, I'm guessing that he's not happy with those results. More will be revealed, lol.

Sometimes when I'm browsing thru recipes, one will jump out at me, looking so good, sounding so easy, and with ingredients that I just happen to have, that I have to try that recipe right then, and this one is one of those. Chana Masala is from India, and I found it on's vegetarian pages. It's basically a chickpea and spinach curry, and I was very happy that I tried it. didn't say how many servings, but I reheated it four times, and got seven servings for myself from it, so let's round it down to six, just to be on the safe side.

Chana Masala

1 can chickpeas in water(garbanzo beans)or 1 1/2 C precooked and 1/2C water
1/2 onion, diced
3 cloves garlic, diced
3 Tbs. olive oil
Juice from 1 lemon(about 2 Tbs.)
1/2 tsp. EACH curry powder, coriander powder, cumin, garam masala
1 lg. bunch spinach...or...2 handsful, rinsed

In large skillet, saute onion and garlic in olive oil until soft, 3-5 minutes
Add chickpeas straight from the can, including all the water. "Add spices and lemon juice, cover, and simmer about 10-15 minutes, stirring occasionally, adding more water if needed, until chickpeas are cooked and soft.

Reduce heat, add spinach, and cover. Allow spinach to wild for 2-4 minutes.

Serve immediatelyl

Note: For heartier Chana Masala, toss in some tofu, cubed, with the chick peas, and serve over rice.

Ok, now I'll tell you what I did, lol. You know I never follow a recipe exactly the way it's written. First of all, I didn't have any garam masala(I've tried to find it at Kroger, and haven't had any luck), so I used a whole teaspoonful of curry powder instead of the half spoonful. For spinach, I used frozen, about two handsful. And instead of tofu cubes, I used three small potatoes, peeled and cut into about 1/2 inch cubes, so that meant that I extended the cooking time, to about 20 minutes, I guess, until the potatoes were done.

This stuff is sooooo good, and while it's cooking, the smell is enough to drive ya crazy, it's so nice. Try it, you'll like it!!! Until next time, Happy Eating!!!

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