It’s been cold and dreary here today, so naturally, I’m thinking about warm comfort food. When I told my friend, Laura, that I wanted to start eating ore plant-based recipes going forward, she recommended The Oh She Glows Cookbook, by Angela Liddon.  I’d heard of Angela’s blog before, and decided to check it out.  Both her blog and the book are so inspiring, and she has great photography.  Tomorrow, I’m going to make this yummy – and cleanse friendly – Chana Masala (I’ll add some chicken for Richard) over Basmati rice.  This is a great weeknight dish, as it comes together quite easily, and you’ll probably have a lot of these ingredients in the cupboard.  Add the spices slowly, and keep taste-testing.  This one can get spicy fast.

| Chana Masala | (serves 4)

Ingredients:

• 4 cups chick peas, cooked
• 1 tbsp. oil
• 1 small onion, chopped
• 1/2 cup canned ground or crushed tomatoes, unsalted
• 1.5-2 tbsp. Madras Masala, to taste
• 1-2 tsp. sugar, to taste (optional)
• 1.5 cup water (I used 2 cups and it was much too thin)
• 1/2 tsp. sea salt, or salt to taste
• 4 tbsp. cilantro, finely chopped, to garnish (optional)
• 1 tsp. Garam Masala, to garnish (optional)

Directions:

Rinse chickpeas and drain. Set aside. In a medium-sized pan, heat oil on medium-high heat and add in chopped onions. Add ground/crushed tomatoes and cook for one minute. Add Madras Masala spice to make a paste (or you can make your own from scratch). Fry paste for a couple of minutes. Stir in cooked chickpeas and add water to make a consistent sauce. Add salt and sugar to taste. Cover and simmer for 10 minutes. Serve with basmati rice (optional). Serves 4.

Enjoy and Happy Weekend!

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