Mr.Buble ~ At This Moment
Metallica ~ Wherever I May Roam
Louis Armstrong ~ Let's Do It
Melissa Etheridge ~ Bring Me Some Water
The Eagles ~ Last Good Time in Town
Sara Sant'Ambrogio ~ Summertime
Now once upon a time..if My Love announced that a work commitment would mean that I would be eating alone..I used to be quite sad. But I take that as good sign...if I didn't miss my other half then there would be a problem right? Or is that just me? lol However, I'm getting used it and I've managed to change my sadness into something else...a free pass to cook the foods that I really like and miss (chickpeas, rice pudding, pineapple, sweetcorn..lol). Hurrah! lol So when I was told I was dining solo on Wednesday evening..I instantly thought of a recipe that I had been desperate to try out for ages.
It's no secret that I'm a card carrying, paid up member of the chick pea club. My name is Red and I am a chick pea addict. lol. My Love..not so much. So chickpeas are usually eaten as hummus, dips and as part of something. Me? I can eat them out of the tin! lol. A couple of years ago I bought Colleen Patrick-Goudreaus cook book The Vegan Table
. I have been wanting to try her Chana Masala recipe ever since the first time I " Ooooh'd " at the photo. But I knew this would be way to 'chickpea' for My Love. lol. So my mind was made up, on Wednesday that was my evening meal sorted out.
It was everything I hoped it would be. Spicy, rich and choc full of chickpeas. My lips had that heady mix of numbness and tingling afterward. I made two changes to the recipe..instead of using 2 tbsp sugar...I used 1 tbsp and the recipe calls for 1 1/2 tsp chilli powder...I used 1/2 tsp hot chilli powder and 1 tsp mild. I loved this recipe and I will be making it often..even when My Love is here. lol. Sorry...
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| Chana Masala Nirvana! lol |
(Recipe from The Vegan Table/Patrick-Goudreau)
2 cups/470ml water plus 2 tbsp water, divided
2 large onions, finely chopped
1 tsp minced fresh ginger
1 tbsp ground coriander
1 tbsp garam masala
1 tbsp ground cumin
1 tsp ground cinnamon
1 tsp ground cloves
1 1/2 tsp chilli powder
2 tbsp sugar
1 6oz tin of tomato paste
4 x 14oz tins of chick peas, rinsed and drained
salt to taste
Heat the 2 tbsp water in a large skillet/pan. Add the onions and ginger, and saute for about 5 minutes or until they are translucent. Add coriander, cumin, garam masala, cinnamon, cloves, chilli powder and sugar and stir for 30 seconds. Add tomato paste and cook for 5 minutes. Stir to combine.
Add chickpeas and remaining water and cook for 10-20 minutes, stirring occasionally. To vary thickness of the curry, either add water or let water cook down. Add salt to taste.
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| So good I had to show it twice! lol |
~R~
