Thursday, January 10, 2013

Chickpea and Tomato Stew - Nov 15, 2012

Chickpea and tomato stew, or, a very Americanized version of Chana Masala, if you will.  Nick and I like to follow up our meat-centric meals with a little vegetarian love.  It helps us feel balanced and not overly indulgent.  Our digestive systems thank us, as well.  After that Kima curry, however, I was still craving a bowl of warm, spicy, hearty something over rice.  This is what I came up with.  I searched around a bit online until I found a recipe that sounded good to me, while accommodating what we had stocked in the pantry.  Of course, two months later I can't for the life of me find the one I used.  It's one of the many hazards of delinquent posting, I guess.

It appears to be onions, my home-canned tomatoes, chickpeas, and some fresh green herb (Cilantro?  Parsley? Your guess is as good as mine.), combined with garlic, ginger, and some warm Indian spices (Curry powder? Cinnamon? Tumeric? Garam Masala? I can't rightly say.), and served over the aforementioned bowl of Jasmine rice.  For my own future reference, here are some recipes involving similar ingredients:

Chana Masala from Smitten Kitchen
Chickpea Tomato Stew with Moroccan Flavors from epicurious
Chickpea Tomato Curry from Chowhound*

*this seems closest to the one I used.

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