My husband and I love to cook, and more specifically he loves to cook and I love to eat. It’s a passion and hobby of ours to cook together and a way for us to spend time with one another. It also happens to make our lives easier by making a big serving size meal for our work week. One of the recipes we always come back to and love is Chana Masala, an Indian dish that’s main protein is chickpeas. I wanted to share my husband’s rendition and hope you find it delicious and nourishing. Happy cooking!

Nate’s “Chana Masala”

Ingredients

8oz dried chickpeas

3 carrots, diced

1 onion, diced

4 cloves of garlic, minced

½ inch of ginger, minced

3 tablespoons of oil

1 ½ cans of coconut milk

½ cup of water

2 tablespoons of tomato paste

½ lemon, juiced

Salt/pepper to taste

1 tablespoon garam masala

½ tablespoon turmeric

1 ½ tablespoon paprika

½ tablespoon cumin

½ tablespoon coriander

2 teaspoons cayenne (use more if you like it spicy)

Green onions, chopped

Directions

• Soak chickpeas overnight, or cook them in an Instapot, cover with water, and set Instapot for 55 minutes.

• Prepare carrots, onion, ginger, and garlic while chickpeas are cooking. First cook the carrots in a pan on medium high heat for 5-7 minutes, or until they begin to brown.

• Add in the onion, garlic, and ginger to the pan and continue cooking until the onions become translucent.

• Add in the seasonings, and cook for 4 minutes, or until the aromatics of the spices increases.

• Lower the heat to medium and add in the coconut milk, water, tomato paste and lemon juice. Once the mixture begins to bubble, lower the heat to low and cover.

• Add in the chickpeas, and mix together, cover once again and let it come together for about 5 more minutes and then remove it from the heat.

• Serve over rice, and top it with green onions.

and Voila!

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