Lunch Week 8
KCSwigart
Posts: 67
Chana Palak Masala
What You'll Need:
1 small onion, diced
2 whole garlic cloves, minced
12 oz. peeled whole tomatoes (canned)
15 oz. chickpeas, drained and rinsed
12 oz. baby spinach, fresh
1 cup vegetable broth
1/2 tsp. cumin
1/2 tsp. coriander
1/2 tsp. mild curry powder
1/2 tsp. turmeric
1/4 tsp. ground ginger
a dash of red pepper flakes
1 tsp. lemon juice (optional)
1 tsp. garam masala
What You'll Need to Do:
In a large pot, sauté onions and garlic in 1/4 cup water. Once onions are translucent, add spinach, chickpeas, and tomatoes with their juices and broth. Cook and cover over medium heat until spinach cooks down and is deep green. Uncover and break tomatoes apart using a spoon or spatula. Add all spices (including lemon juice, if using) except for garam masala. Cover and cook for 3 minutes. Add garam masala and cook for 2 minutes. Taste, and add additional garam masala and salt and pepper if desired. Turn heat off and allow to sit for 5 minutes. Serve with naan or tortillas.
What You'll Need:
1 small onion, diced
2 whole garlic cloves, minced
12 oz. peeled whole tomatoes (canned)
15 oz. chickpeas, drained and rinsed
12 oz. baby spinach, fresh
1 cup vegetable broth
1/2 tsp. cumin
1/2 tsp. coriander
1/2 tsp. mild curry powder
1/2 tsp. turmeric
1/4 tsp. ground ginger
a dash of red pepper flakes
1 tsp. lemon juice (optional)
1 tsp. garam masala
What You'll Need to Do:
In a large pot, sauté onions and garlic in 1/4 cup water. Once onions are translucent, add spinach, chickpeas, and tomatoes with their juices and broth. Cook and cover over medium heat until spinach cooks down and is deep green. Uncover and break tomatoes apart using a spoon or spatula. Add all spices (including lemon juice, if using) except for garam masala. Cover and cook for 3 minutes. Add garam masala and cook for 2 minutes. Taste, and add additional garam masala and salt and pepper if desired. Turn heat off and allow to sit for 5 minutes. Serve with naan or tortillas.
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