POWER CHANA MASALA
This is a meal that I enjoy and can be eaten at anytime of the year. In summer it is not too hot or spicy and in winter it has enough warming qualities to make it irresistible. It is animal and dairy free so perfect for any plant based eating style. It will leave you feeling well nourished without that sense of heaviness or bloating.
The centre piece of the dish is chana or chickpeas. Chana is regarded as a very important food to wrestlers and weight lifters in India. It contains many nutrients, proteins and carbohydrates to fuel and repair the body. Sweet potato is popular and considered better than rice(though not as good as chipati). I like it for the flavour and because there is minimal processing other than being pulled from the ground and cleaned up.
Spinach and tomatoes compliment each other well and help to bring the dish together as well as having health benefits of their own.
Garlic and onion are generally frowned upon in Ayurveda. However you adapt what works to you and your own climate. Where I live is generally cold throughout most of the year so anything that increases heat in my body is a plus, it is just knowing when to apply that method.
Ginger and spices are added to really flesh out the taste and make it distinct. I can eat dull food easily enough but I enjoy something that tastes delicious. The spices do that as well as having numerous health benefits of their own making this meal high powered energy and immune system booster!
This recipe will feed 1 to 2 people dependant upon your appetite or can serve as an accompaniment to a wider variety pf dishes.
Cooking time: 30-40 minutes
You will need:
- 100 grams of spinach.
- 1 large sweet potato.
- 200-400grams of chana (chickpeas).
- 1 can of chopped tomato.
- 2 cloves of garlic.
- 1 onion(I prefer red!).
- 1 Tablespoon coconut oil.
- Either 1 inchginger grated or a forkful of "easy ginger".
- Spices-Garam masala, paprika, tumeric, fenugreek. 1 teaspoon of each.
- 1 teaspoon of cumin seeds.
Add cumin seeds to a dry pan and heat until they start to pop or turn brown. Then add a big table spoon of coconut oil.
Drop in the onion, garlic and ginger. Saute for around 2 minutes, stirring constantly.
Throw in the sweet potato and add the spices. Mix well.
...do the same with the chickpeas. Stir the mixture together and leave to simmer at a medium heat for around 15-20 minutes.
You can add in around a tablespoon of pumpkin seeds once the main dish is cooked. I find this makes the dish have extra crunchy texture.
Empty in the can of tomatoes and then..
Finally add in the spinach and 100-200ml of water.Let the leaves wilt naturally before stirring in. Cook for 10 minutes at a medium low heat.
Serve with some tulsi tea!