It’s so challenging and tiring and I constantly have to manage my expectations before we ever get there. And especially when we arrive (like when we show up in Croatia and it’s cold and windy and loud) and I get sick. That sounded negative. But no, it’s honesty. If you haven’t noticed, even though traveling is hard sometimes, we still love it, travel often, and we’re thankful for the opportunity to do so. In fact, we’re hopeful to spend more time traveling this year and I cannot wait. Despite its challenges, traveling does one big thing for me: It inspires. Pretty much every meal we sit down to is an opportunity to learn about a new culture. How wonderful. This recipe was inspired by a meal we stumbled upon in Oslo, Norway. Despite it being quite cold and windy and the shops being closed because it was a Sunday (manage expectations, Dana, manage expectations…), we found this amazing Indian restaurant where I enjoyed one of the best meals I’ve ever had. Yes, big claims! And it’s all because of their chana masala (and mango chutney…oh my word).
About Chana Masala
Chana masala, also called chole masala, is believed to have originated in northern India. “Chana” means chickpea and “masala” refers to a blend of spices used in Indian cooking. It’s a popular dish throughout India and Pakistan, with recipes varying by region. And it’s also gained popularity around the world. The following is our inspired version resembling what we’ve tasted in restaurants. You can find a more traditional preparation here.
How to Make Chana Masala
Our version is made with green chilies, onion, garlic, fresh cilantro, a blend of spices, chickpeas, and tomatoes. It can be prepared a number of different ways, but I chose the simple route: 1 pot and about 30 minutes required. It starts with onion and cumin. Next comes a paste of green chilis, ginger, garlic, and fresh cilantro. The bulk of the flavor comes from coriander, chili powder, and ground turmeric. Chickpeas add plenty of fiber, texture, and protein, and puréed tomatoes add body and richness. The magical step that takes this dish from love it to GIVE ME ALL OF THAT RIGHT NOW is the garam masala (I include a simple DIY blend below), and fresh lemon juice. The result is a thick, stew-like curry that’s extremely flavorful, easy to make, not overly spicy, and the perfect hearty plant-based meal. Enjoy this dish on its own, over rice, cauliflower rice, or – my personal favorite – over roasted sweet potatoes and broccoli (easy recipe below). I know, it sounds weird, but it’s SO good, and another way to get more plants into your diet. If you try this dish, let us know what you think! Leave a comment, rate it, and take a picture and tag it #minimalistbaker on Instagram so we can see all your beautiful creations. Cheers, friends!
