Oh She Glows by Angela Liddon is the first ever vegan cookbook I’ve bought. Well, the first vegan cookbook that has recipes for anything besides cupcakes and frosting in it. The recipes look and sound amazing and I have been very satisfied with the recipes that I’ve made. Tonight I decided to make chana masala and, as the title states, it is quick and easy. I changed some things in the recipe for my own personal taste preferences because I don’t like really spicy food, so the recipe below is modified from the book.
Here are the ingredients:
- 2 Tbsp olive oil
- 1 1/2 tsp ground cumin
- 3-4 cloves garlic, minced
- 1 Tbsp. peeled and minced fresh ginger
- 1 jalapeño minced (and seeded if you want less heat)
- 1 1/2 tsp garam masala
- 1 1/2 tsp ground coriander
- 1/2 tsp ground turmeric
- 3/4 tsp salt
- 1/8 tsp cayenne pepper
- 1 28oz can diced tomatoes, undrained
- 2 15oz cans chickpeas, drained and rinsed
- 1 cup uncooked jasmine rice
- Fresh lemon juice for serving
- Fresh cilantro, chopped, for serving
The easiest thing to do first is prep all of your ingredients. Go ahead and mince the garlic, ginger, and jalapeño, measure the spices into a small bowl, open your cans, and set the rice to cook.
In a large saucepan, heat the oil over medium heat until it sizzles when you drop water on it. Stir in the garlic, ginger, and jalapeño and cook for a few minutes making sure to move the ingredients around so they do not burn.
Next you will add the spices and cook for a couple more minutes.
Add the can of tomatoes and stir until the spices and tomatoes are well combined.
Increase the heat to medium-high and add the chickpeas to the pan. Bring the mixture to a simmer and cook for ten minutes or longer.
If you want your sauce to be thicker, scoop out two ladles worth of sauce and place in a food processor. Blend until it’s almost smooth, add it back to the pan, and stir to combine the two textures.
Finally it’s time to eat!
Once you have your rice and sauce on a plate or in a bowl, squeeze some fresh lemon juice and add some chopped cilantro to add to the already divine flavors of this dish. It is slightly spicy with hints of citrus and an undertone of sweetness from the tomatoes. This is my first taste of Indian food and I loved it! I hope you do as well. Enjoy!