6 p.m. is when I (try to) shut down my computer, tidy my desk, and make my way to the kitchen to cook dinner.
In reality, it’s more like 6:45, and my desk is usually left a mess.
Rho’s already eaten his dinner (which I prep in the mornings), but I tend to procrastinate when it comes to my and my husband’s meals. (Apparently I’m not alone, according to this book).
Easy, fast dinners are a must in our home. Healthy, too.
Channa masala is that dish. It’s also a cozy, hearty one – perfect for cold winter nights.
The number of spices required for Indian food can be intimidating, but this recipe features one of my favorite hacks for cooking it as home.
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 to 3 garlic cloves, minced
- 1 jalapeño, minced
- Two 15- to 16-ounce cans chickpeas, drained and rinsed
- 3 teaspoons garam masala (I like this one)
- 1/2 teaspoon turmeric
- 3 teaspoons grated fresh ginger
- 1 15-ounce can of fire roasted tomatoes
- 1 tablespoon lemon juice
- 1/4 cup minced fresh cilantro, or to taste
- Salt and pepper, to taste
- Heat the oil in a wide skillet. Add the onion and sauté until translucent. Add the garlic and jalapeño and continue to sauté until the onion is golden.
- Add the chickpeas, garam masala, turmeric, ginger, tomatoes, and about 1/4 cup water. Bring to a simmer, then cook over medium-low heat for 10 minutes, stirring frequently.
- Remove ½ cup of the stew and blend it until puréed. Add it back into the stew, stirring until combined.
- Stir in the cilantro and lemon juice and season with salt.
- Serve with your favorite grain – I like it with basmati rice or quinoa.
adapted from Epicurious
What’s your go-to dinner in the winter comments? COMMENT below and let me know!