Wednesday, November 16, 2016

Chana Aloo over Rice

This is another omnivore approved meal. My photo is a little lacking, but it will be made again, so hopefully I can update the image.

2 cups (16-oz) vegetable broth 
1 onion, diced 
2 garlic cloves,  minced 
1 tsp ground cumin 
2 carrots, dice 
2 potatoes, diced 
¼ cup raisins 
1 tsp garam masala
dash ground coriander 
15-oz can chickpeas, drained & rinsed 
4 cups fresh spinach 
3 cups cooked brown rice


  1. Sauté onion and garlic for 1 minute. 
  2. Stir in cumin to coat, then add carrots and potatoes. 
  3. Sauté 5 minutes, or until just tender. 
  4. Add raisins and broth. 
  5. Cover, bring to a boil, then reduce to low and simmer 10-15 minutes, or until vegetables reach desired tenderness. 
  6. Stir in 1 tsp garam masala plus a few dashes of ground coriander. 
  7. Turn off heat and rest 5 minutes. 
  8. Stir in chickpeas and spinach until spinach softens and folds in. 
  9. Add more broth or water to thin, if desired. 
  10. Heat over low until thoroughly warm. 
  11. Serve over cooked brown rice. 
Serves 4

No comments:

Post a Comment