Episode 33 is our first jump into Indian food. My recipe for Chana Masala came from weeks of experimenting with this basic recipe from Smitten Kitchen. I tried it once verbatim...and it was just OK. 2nd time I played with the spices and it was better, but still not fabulous. 3rd time I added chicken broth and BAM - the wow factor! Just WAIT until you taste this!!
VEGETARIAN ALERT: this recipe can EASILY be made vegetarian by switching chicken broth for vegetable broth. Also, cut calories by switching the rice from Basmati to Brown. All other notes you need for this recipe (including info on what may be some unfamiliar spices) are in the video, so watch carefully!
-1 cup basmati rice
-4 cups chicken broth
-1 Tbsp vegetable oil
-1 large white or yellow onion, minced
-3 cloves garlic, minced
-4 tsp grated fresh ginger
-1 jalapeno, minced
-1 Tbsp Coriander (ground)
-3 Tbsp Cumin
-1/2 tsp Cayenne Pepper
-2 tsp Tumeric
-1/2 tsp Paprika
-2 tsp Garam Masala
-1 28 oz can crushed tomatoes
-1 28 oz can chickpeas, drained and rinsed
-juice of 2 lemons
-1 tsp sugar
salt and pepper to taste
-Using 2 cups of the chicken broth (instead of water), cook rice to package directions
-Chop onion, garlic, ginger and jalapeno. Set aside together.
-Grind Coriander and combine with the other spices. Set aside together.
-Heat oil in a large skillet. Add onion, garlic, ginger and jalapeno and saute over medium until browned, about 5 minutes.
-Turn heat to medium-low and add spices to veggies. Cook for 2-3 minutes. Add tomatoes, the remaining 2 cups of chicken broth and chickpeas. Bring to a boil then turn heat to low and simmer uncovered for 30 minutes.
-After 30 minutes stir in salt, pepper, sugar and lemon juice. Cook for another minute or 2 and serve over rice!