New Hampshire CSA
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TM 2010 New Hampshire CSA LLC
Recipes we love...
Chana Masala with Kale
Chana masala with spinach is a vegetarian variation of a traditional and popular Indian food dish. Instead of using Spinach I use Kale. If you don't have all the spices on hand, its ok to omit one of them without too much trouble, but don't omit more than two or you will have a completely different (and bland!) dish on your hands. For a heartier chana masala, toss in some tofu with the chickpeas and serve over rice.
1 can chickpeas.
1/2 onion, diced
3 cloves garlic, diced
3 tbsp olive oil
juice from one lemon, (approx 2 tbsp )
1/2 tsp curry powder
1/2 tsp coriander powder
1/2 tsp cumin
1/2 tsp garam masala
1 large bunch of spinach or two handfuls, rinsed
Open can of checkpeas and pour out water. Pour chickpeas into seive or colander and rinse under cold water.
In a large skillet or frying pan, sautee onions and garlic in olive oil until soft, about 3-5 minutes.
Add chickpeas plus a 1/2 cup of water. Add spices and lemon juice, cover, and simmer about 10-15 minutes, stirring occasionally, adding more water if needed, until chickpeas are cooked and soft.
Reduce heat, add spinach and cover. Allow spinach to wilt for 2-4 minutes. Serve immediately and enjoy your chana masala!
Chana masala with spinach is a vegetarian variation of a traditional and popular Indian food dish. Instead of using Spinach I use Kale. If you don't have all the spices on hand, its ok to omit one of them without too much trouble, but don't omit more than two or you will have a completely different (and bland!) dish on your hands. For a heartier chana masala, toss in some tofu with the chickpeas and serve over rice.
1 can chickpeas.
1/2 onion, diced
3 cloves garlic, diced
3 tbsp olive oil
juice from one lemon, (approx 2 tbsp )
1/2 tsp curry powder
1/2 tsp coriander powder
1/2 tsp cumin
1/2 tsp garam masala
1 large bunch of spinach or two handfuls, rinsed
Open can of checkpeas and pour out water. Pour chickpeas into seive or colander and rinse under cold water.
In a large skillet or frying pan, sautee onions and garlic in olive oil until soft, about 3-5 minutes.
Add chickpeas plus a 1/2 cup of water. Add spices and lemon juice, cover, and simmer about 10-15 minutes, stirring occasionally, adding more water if needed, until chickpeas are cooked and soft.
Reduce heat, add spinach and cover. Allow spinach to wilt for 2-4 minutes. Serve immediately and enjoy your chana masala!
Submitted by Scott Isaacson