CHANNA MASALA --Asian Heaven

channa masala

Reposted from 3-31-15

This chana masala, though, comes from my friends from Punjab India. It's incredibly simple:

Chop half an onion and
a lot of garlic (a LOT of garlic, like 1/2 cup minced) and saute it in a good amount of oil (maybe 1/4 cup).

 Let it saute for up to 30 minutes but at least 10 (add water if it starts to burn).
Finally add a can of diced tomatoes.
5 minutes later, add 2 cans of chickpeas (garbanzo beans) --that's the channa.

The most important part: spices! Don't be stingy: ginger, chana masala (that just means spice and you can buy this mixture at Asian markets), salt, about a teaspoon of cumin and a bit of pepper.

 Let the whole thing cook down until the spices don't taste raw anymore and serve on rice.

It's delicious but SPICY!!!  

Several other delicious recipes come from The Gluten-Free Asian Kitchen by Laura B. Russell. It's a great cookbook but you need to actually follow the recipes (I know, right??) to the letter. I've had some amazing successes and some horrible failures when I've tried substitutions.

Bibimbap and Peanut Satay Noodles

GF Spring Salad Roll