Spices Galore!

One of my favorite aspects of Indian food is the flavor derived from the use of spices, LOTS of spices.  This dish was introduced to me by my friend Brandi and my husband and I instantly loved it.  It doesn't disappoint on flavor or spices, or spice for that matter - it can be a bit hot.  I've adapted it a little so that our kids can enjoy it as well.  I had to after the first time I made it when my oldest was a very little guy and he turned red and gasped for water.  It's not that hot, but to a 2 year old it was.
Chana is Hindi for chickpea and Masala refers the use of the spice garam masala, a blend of spices common in northern India cuisine.  The spice blend often includes white and black peppercorns, cloves, cumin, cardamom, nutmeg, anise and coriander.  . This is another seriously easy vegetarian meal that can be paired with chicken for those who like meat with dinner.  I've also blended it to make some amazing hummus or for use as a sauce for pasta.  It is incredibly versatile that way!

So grab some tasty naan and enjoy some flavors of India!

Chana Masala 
Ingredients:
1 large onion, chopped
4 cloves of garlic, crushed
2 small fresh green chili peppers, chopped (I choose milder versions for now)
1 3/4" of ginger root, minced
4 Tbsp. olive oil
4 tsp. ground coriander
2 tsp. cumin seeds
1/4 tsp. cayenne pepper (I leave this out for now with kids)
1 tsp. turmeric
2 tsp ground cumin
4 tsp. lemon juice
2 tsp. paprika
1 14 ounce can of diced tomatoes
3 1/4 cup of chickpeas/garbanzo beans
1 tsp. garam masala
salt to taste

Method:
1.)  Cook onion, garlic and ginger & chilies in olive oil until softened, stir occasionally
2.)  Add all spices, except the masala and cook over low heat for 1-2 minutes; Stir Continuously!
3.)  Add tomatoes, roughly chopped, in juice
4.)  Add cooked chickpeas & mix well
5.)  Cook for 30 minutes over medium heat, stir occasionally
6.)  Add masala & salt (in the original recipe the chilies are added here, but we prefer them cooked for now)
7.)  Stir well and serve immediately.

Click here for printable recipe

Winner, Winner, Chickpea Dinner!

When my husband decided he wanted to change his diet to "mostly meatless", I scoured cookbooks and the internet for recipes that sounded like they would be filling and delicious as well as vegetarian.  I found this very simple recipe in my "Express Lane Meals" cookbook by Rachael Ray.  I love her and I love meals that you can make quickly!    The chickpeas (garbanzo beans) in this sauce make it very creamy and filling.  My youngest, who can be very hard to please when it comes to dinner, scrapes his plate clean after this meal. 

Enjoy a "Roman Holiday" tonight with your family!

Spaghetti alla Ceci
"Spaghetti with Chickpeas"
Ingredients: 
Salt
1 pound spaghetti (I also like to use whole wheat penne pasta)
3 Tbsp extra virgin olive oil
1/2 tsp red pepper flakes (I cut this in half for my little guy's sake)
3-4 garlic cloves, finely chopped or minced
1 14- ounce can of chickpeas, drained
1/2 tsp. dried thyme
Black pepper (to taste)
1/2 cup dry white wine or chicken/vegetable stock
1  14-ounce can crushed tomoatos
Grated Parmesan cheese.

Method:
In a large pot, bring water for pasta to boil.  Salt the water & cook the spaghetti according to box directions.
While the spaghetti cooks, heat olive oil in a  large skillet.  Add the red pepper flakes & garlic.
Place the chickpeas in a food processor & pulse until finely chopped.
Add the chickpeas to the skillet with the garlic & season them with thyme, salt & pepper.
Saute them for 3-4 minutes.
Add the wine or stock & cook down for about 30 seconds, then stir in the tomoatoes.
Drain the pasta & toss with the sauce.
Sprinkle with grated Parmesan cheese
ENJOY!

Click here for printable recipe