EASY CHANA MASALA (Indian Chickpeas)
A patient decided to get serious about changing her diet to focus more on unprocessed plant foods. She stopped oil and dairy yogurt and started eating more lentils. She was excited to report a 4 pound weight loss in a month without the need to go hungry or count calories. We were discussing how much we both loved Indian cuisine and beans. She was looking for an easy and delicious recipe so I recommended this one but without the oil.
You can find the original recipe at “Minimalist Baker” blog: Easy Chana Masala
What's the difference between using a food processor vs mortar/pestle when grinding herbs and spices? Read this short article by Cookly Magazine.
Dr. Michael Greger recommends 1/4 tsp turmeric as part of his "Daily Dozen" list. Here is a 2 minute article where he explains the researched benefits and the people who might need to avoid turmeric: How To Take Turmeric & What Are Its Benefits?
What I did differently and clarifications:
-Did not use oil
-My diced onion measured 1 1/4 cups (155 grams)
-Weights: garlic 23 grams, ginger 12 grams, cilantro 27 grams
-Used 2 small serrano peppers, removed all the inside structures because my husband cannot handle heat, final weight 14 grams
-My canned tomatoes were unsalted
-Reduced coconut sugar to 1 tsp
-Dry sautéed the onion and spices on medium heat
-Added 1/4 tsp salt when grinding the spices using a mortar/pestle to make the grinding easier
-When adding the tomatoes and chickpeas added just 1/4 tsp salt
-Step #5 I covered the pot, simmered 20 minutes
-Roasted broccoli to serve on the side
-Served over white basmati rice since my husband prefers it over brown. Topped with chopped fresh cilantro and sliced scallions.
