This is a simple, healing, and inexpensive meal to put together when you don’t know what to make for dinner.
Chickpeas, warming spices, any veggies you have that need eating up, and a side of rice. It happens to be plant-based and gluten-free, too.
I didn’t discover Indian cuisine until I was in my 30’s, but now dishes like dal, chana masala, samosas, and other curries with naan are among my absolute favorite treats.
- 2 cans chickpeas, rinsed and drained (or dry chickpeas soaked overnight and boiled for 3 hours)
- 1 Tbsp olive oil
- 1 onion or leek, chopped
- 4 cloves garlic, minced
- 1 Tbsp curry powder
- 1 tsp cumin
- 1 tsp ginger
- 1 tsp coriander
- 1 tsp turmeric
- 1 tsp chili powder
- 3 tomatoes, chopped
- 1 cup coconut milk
- 1 lemon, squeezed
- Salt and pepper to taste
- Spinach or other greens to taste, chopped
- Cooked rice or naan to serve
In a medium pot, heat the olive oil over medium heat. Add the onion and cook for about 5 minutes, stirring often, until the onion softens. Then add the garlic and all the spices and cook for another 2 minutes, stirring frequently.
Next, add the chickpeas, tomatoes, and coconut milk. Cover the pot, bring to a boil, then turn the heat down to low and let it simmer for at least 20 minutes to bring all the flavors together. You can also cook the rice during this time.
When you’re ready to serve, finish the chana masala by adding the lemon juice, spinach, and salt and pepper to taste. Serve hot, with rice or naan on the side. Enjoy your healing bowl of love!
“And so with the sunshine and the great bursts of leaves growing on the trees, just as things grow in fast movies, I had that familiar conviction that life was beginning over again with the summer.” – F. Scott Fitzgerald
It’s summer where I live right now, but whatever season it is where you live, may you experience warmth and the hope of new growth in your life.