chole masala

Behold, my favorite weekday lunch. 

For some reason, work these days makes me ravenous. I've found that this very dish is the only cure to satiate my rumbly belly. A glorious little restuarant near the place I spend my days is called Masala Wok, and I. love. those. people. Not only do they already know my order when I walk in, they also know about my allergies and are oh-so nice about it all. What a wonderful world this would be if everyone could be as allergy-friendly. 

But back to the star dish. Channa masala is a staple at every Indian restaurant and is both temperature-hot and spicy-hot which makes the ideal meal on a chilly day.   Some call it channa masala.  I like chole better.  Chole-channa... all that matters is that my mouth adores it.

Go ahead and make it.  Your rumbly belly will thank you, too.

Chole Masala

vegan, gluten-free
4 cups chick peas, cooked
1 tablespoon olive oil
1 small onion, chopped

2 cloves garlic, minced
1/2 cup canned ground or crushed tomatoes, unsalted
2 tablespoons Madras Masala, to taste

1 teaspoon fennel seeds
1 teaspoon cumin seeds
1 teaspoon coriander seeds
1 tablespoon  2 teaspoons dry turmeric
1/4 teaspoon cinnamon
1 pinch ground cloves
1 teaspoon salt
cilantro, to garnish
1 teaspoon Garam Masala, to garnish

1. Rinse chickpeas and drain; Set aside. 
2. In a medium-sized pan, heat oil on medium-high heat and add in chopped onions and minced garlic. Add ground/crushed tomatoes and cook for one minute. 
3. Add Madras Masala spice to make a paste and let cook for a few minutes. 
4. Stir in cooked chickpeas, add water and stir to make a consistent sauce. 
5. Add salt and remaining spices. Cover and simmer for 10-20 minutes. Serve with brown or a traditional basmati rice.