There are two things in life that are absolutely certain:
if it can go wrong, it just might…AND
going to mom’s house always makes it better.
After a frustrating and difficult few days dealing with an apartment situation, Boy Eat and I retreated to my mom’s house for the weekend, a weekend of rest. rejuvenation. gaining strength to face our problems again.
And, tonight, after talking through the problem, the solutions, our options, Mom Eat brought this to the table. Oh yes. The good stuff. And with a few bites, I forgot what was wrong.
Fortunately, there’s a solution in place, but it might take some time. In the meantime, I have this.
Mom Eat’s Channa Masala
Serves 9 not so hungry people and 4 starving Marvins
Open 3 cans of chickpeas. Regular size cans, not jumbo cans. I really need to pay attention to how many ounces or something these cans are-maybe next time.
Oh, you are just waiting for me to play with.
Chickpeas, I officially love you. There, I said it.
Now, take 1 small sweet onion, vidalia or otherwise, and chop it. Saute the onion in a little sunflower oil until it starts to brown. Take the cooked onion and a handful of fresh cilantro (washed and de-stemmed) and throw it into a blender, or a magic bullet if you have one. Oh, Magic Bullet, I love you, too. Throw in a few cloves of garlic. 3 or 4, 5 if you are feeling crazy.
Then, pour about 2 tablespoons of sunflower oil into a pan or pot. If you use a skillet or shallow pan, be sure there is enough room. Turn your range to low heat. The more room the better here.
Pour 1 tsp each of cumin powder and ginger powder. Add 2 heaping teaspoons of turmeric, sweet golden color. Lovely.
Toast the spices in the oil for about 1 minute on low heat and then add two tablespoons of tomato paste. Stir the paste around with the spices. Oh my goodness the spices love you for this and they go crazy right there in the pot. Crazy crazy good.
Alright, now add 2-3 cups of veggie broth and pour your garlic/onion/cilantro puree into the pot. Bring to a boil then add your chickpeas. Turn down to medium heat for a few minutes, then low heat, and cover partially. Let this simmer until the chickpeas become thick and indulgent. Oh my goodness I am actually wanting chickpeas all over again. (and it’s only been two hours). Thankfully, there are leftovers.
You will end up with this, after 15-20 minutes on low heat.
Alright, now, take a tortilla or pita bread or my goodness if you happen to live near a Trader Joe’s pick up a pack of Malabar Paratha. Now. No, seriously, right now. You can read the end of this when you get back.
Heat your paratha stove top for a couple minutes each side.
Now, you’ve got this.