Channa Masala (Chickpea and Tomato Curry)

Cooking oil (vegetable or olive)

1 large onion, yellow or red, diced 

1 Tablespoon grated fresh Ginger (or to taste) 

2 cloves garlic 

3 chopped fresh tomatoes, or stewed/canned tomatoes 

1 Tablespoon (or more to taste) Chana Masala (premixed spice found

at Indian grocery)

1 teaspoon salt

2 cans garbanzo beans or the equivalent cooked from dry.

3 cups water

½ teaspoon baking soda

Can also add lots of fresh dill (use more like a vegetable than

a herb or garnish)

In a large pan, heat oil to medium, add onions and cook until browned.

Add garlic and ginger, and then tomato, spices and chickpeas. Stir

occasionally for 5 min and then add water and baking soda. Bring to a boil

and cover. Simmer for 40 min on low heat.

(Or in pressure cooker for 20 min with 1 ½  cups water instead of 3 cups)

Water amount and cooking time based on using dry beans that have been

soaked overnight. 

I like mine drier, so I cook uncovered for a bit after the 40 min.

You can add more water if you like more of a sauce.

Serve over rice or with chapati (flatbread).

Indian dish: Saag (spinach)

This is James & Nicole's recipe for the dish, with some 
edits by Elisabeth. You can make a similar dish with just 
about any greens--such as red leaf (amaranth leaves) or  
zucchini--in place of the spinach or in addition to. 
Some recipes use one part spinach and one part mustard 
greens.

-One large onion (yellow or white)

-4 cloves garlic

-Olive or canola oil

-2 lbs frozen spinach (can also use fresh if you prefer)

-ginger root, about 1 inch piece or more to taste.

-small can evaporated milk (optional, but makes 
a cream-like sauce)

-1/2 t tumeric

-1/3 t chili powder

-1 t coriander

-3/4 t salt

-Optional: to make Saag Paneer (spinach with cheese) buy a

block of paneer at the Indian grocery (in the refrigerated

section, looks kind of like super firm tofu.) Chop into

cubes.

Chop onion fairly fine. Chop or press garlic. Grate the

ginger using a fine grater and keep the liquid as well.

Defrost spinach, squeeze some of the liquid out.

Heat oil in skillet on medium high, add onions and 
cook until soft and yellowed. Add ginger, cook a few 
more minutes. Add spinach & garlic, add more oil if needed. 

Turn down to a simmer, stirring occasionally. If using

evaporated milk, add and keep heat low enough so that it

won't curdle. If using paneer add cubes now. Add spices and

continue to simmer until thickened. (The longer you can

simmer it, the better.)

This dish may not look the most appetizing, but it is one

of my (Elisabeth's) favorites!