If you are like me, then you are probably pretty pressed for time right about now and find yourself eating more take-out & frozen meals, which is in no way ideal. Well, I’ve been trying to combat this trend and make meals that are simple, quick and can feed us for a couple of dinners.
Since I had a taste for Indian cuisine the other night, but didn’t want to do take-out, I made my own Chana Masala. Here is what I came up with.
1 medium onion, very finely chopped
3 cloves of garlic, crushed
2 teaspoons cumin
1 1/2 teaspoons coriander
2 teaspoons chili powder
2 teaspoons garam masala
1/4 teaspoon of cinnamon
1 teaspoon turmeric
4 tablespoons fresh cilantro, chopped
2 15 ounce cans of chickpeas, rinsed & drained
1 28 ounce can of diced tomatoes, fire roasted if possible
2 tablespoons of oil
1 tablespoon of honey
Salt & pepper to taste
- Add oil to large saute pan. Once it’s hot, add the onion, garlic & spices and cook on medium high heat for about 5 minutes. Stir often.
- Reduce heat and add the tomatoes & honey. Mix well and cook for about 5 minutes.
- Add chickpeas and cook on low for about 30 minutes.
- Finally, add fresh chopped cilantro and serve.