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Chana Masala

 

What you need

  • 1 tbsp. olive oil
  • 1.5 tsp cumin seeds
  • 1 pc Spanish onion, small dice
  • 1 tbsp. garlic, minced
  • 1 tbsp. ginger, minced
  • 1 Serrano pepper, minced
  • 1.5 tsp garam masala spice
  • 1.5 tsp coriander seeds, ground
  • 1/2 tsp turmeric, ground
  • 3/4 tsp sea salt
  • 1/4 tsp cayenne pepper
  • 1 litre whole tomatoes, peeled
  • 3 cups chickpeas, drained and rinsed

What to do

  1. In a saucepan, heat olive oil on a medium heat.
  2. Add cumin seeds and toast for 2 minutes. Do not burn.
  3. Add onions, garlic, ginger and Serrano peppers and sauté for roughly 5 minutes, stirring often.
  4. Stir in the garam masala, coriander, turmeric, salt and cayenne and cook for 2 more minutes.
  5. Add the whole, peeled tomatoes and their juices. Use the back of a wooden spoon to break up the tomatoes.
  6. Finish by adding the chickpeas.
  7. Season with salt and pepper to taste.

 

Basmati Rice

 

What you need

  • 1 cup basmati rice
  • 2 cups water
  • 2 pinches salt
  • 1 pinch pepper

 

What to do

 

  1. In a large pot, add water and bring to a boil.
  2. Add rice. Cover pot and boil for 30 minutes.
  3. Remove from heat, strain pot and cover rice. Let stand (steam) for 10 minutes.
  4. Using a fork, fluff rice, then season with salt and pepper
  5. To plate, spoon chickpea masala onto a bed of basmati rice. Place a dollop of goat cheese on top of the chickpeas and garnish with chopped scallions.