Chana masala
I love Indian food; there isn't quite anything like it taste-wise. I would never dare say that I know how to cook Indian food, but I do my best every week. Yes, every week I cook something Indian inspired, and my husband never complains :))
If you are a fan of Indian cuisine, you know what I mean. If you've never had Indian food, I strongly recommend you try some; it will change your life.
This recipe is my personal interpretation of the traditional chana masala, a chickpea curry. Sometimes I add carrots and celery for more diversity and fiber, sometimes use red onions instead of white, and sometimes rainbow tomatoes instead of regular canned tomatoes. You can adapt the recipe to the ingredients you have available. Cooking is creating something out of what's on hand.
I know that Indian recipes can be intimidating because they use many unfamiliar ingredients, yet ingredients are easy to find. You can buy all the spices at your local Indian store; this way you can ask questions and get recommendations. Another option is to buy the ingredients online; in this day and age, you can find anything one click away.
It might sound unbelievable, but I had all the ingredients on hand. You buy it once, and you can use it over and over again, in different delicious Indian recipes. When it comes to boosting your gut health and improving digestion, spices can be an efficient remedy.
RECIPE
Ingredients
3 tablespoons avocado oil
4 cups cooked chickpeas
2 cans organic tomatoes
2 carrots, cubed
2 celery sticks, chopped
1 tsp cumin seeds
2 cardamon pods
1 bay leaf
1 medium onion, chopped
1 Tbsp ginger garlic paste
1 tsp ground coriander
1 tsp ground cumin
2 tsp sweet or spicy paprika
1 tablespoon chana masala powder
1 bunch cilantro or parsley, chopped
1 Tbsp honey
salt for taste
Instructions
Soak the chickpeas for 24 hours, and cook for 40 min in the pressure cooker, as explained in this article. You can use organic canned chickpeas if you know you are fine eating those.
Heat the oil and add the cumin seeds to a pot. Let it cook for 10 seconds, add the cardamom pods and bay leaf. Sauté a few seconds, then add the onions. Make sure you don’t burn anything.
Add the onions, add one teaspoon of salt, and saute everything until the onions are soft. Add the ginger-garlic paste, all the spices, and saute for one more minute.
Add the canned tomatoes, the carrots, the celery, and cook for 5 minutes, stirring well.
Add the cooked chickpeas, mix everything well, and cook for 30 minutes, on low-medium heat (4 out of 10). Make sure there is enough liquid in the pot; if it isn't, you can add 1/2 cup of water or veggie broth. Stir often to avoid sticking.
Add the fresh chopped cilantro and honey at the end. Make sure you remove the cardamom pods and the bay leaf before serving.
Serve with rice or quinoa.
Enjoy!
As usual, these are my thoughts and ideas, not medical advice. You are encouraged to create your own recipes or search for some suited to your needs. I am just sharing my opinions, hoping that I can help some of you to make better choices.
Please remember that we all have different nutritional needs and that food affects us differently. If you are not sure which foods are best for you, reach out for a free phone consultation.
In good health,
Ioana