The weather is finally starting to cool down now and I couldn’t be happier. The sooner that happens, the more energy I will have and the more creative I will be. This leads into two things: good foods and choices of insanity.
Chana Masala is by far one of my favorite Indian dishes. Depending on how you make it, the dish could be creamy, spicy, tomatoee, and so on. It even tastes good on pasta noodles, although I prefer it over the traditional rice.
1 – 13 oz can of Garbanzo Beans(Chickpeas)
2 1/2 Tbsp Ketchup
1/2-full – 14oz can of Coconut Milk (How creamy you want your meal depends on this.)
2 Tbsp Curry Powder
2 cloves of Garlic
1 Medium Onion, diced
3 Tbsp Olive Oil
1/2 Tbsp Lemon Juice
1/2 tsp Salt
1/2 tsp Pepper
1-2 tsp Cayenne Pepper (Test this out slowly! Some Cayenne spice is spicier than others so it varies. I like spicy so you can do less or omit it completely if you’d like)
-Pour olive oil into pan and saute onions and garlic
-Once sauteed, add in tomato paste, curry powder and cayenne pepper. Mix until onions and garlic are covered evenly in spices.
-Add garbanzo beans, lemon juice, coconut milk, salt and pepper on medium heat for 15-20 minuets, stirring occasionally.
-Serve over rice or pasta