Chana Masala (GF)(V)

imageIt’s fall and it is definitely crockpot season. The leaves are falling and gathering in big beautiful piles all around us. The mold has my allergies flaring and a warm spicy meal is just what I have been craving. So enter the easiest pseudo indian meal you will ever make. Masala does not traditionally include cabbage but I cannot make anything without adding some greens. You can omit the cabbage but I recommend it!

Here is what you will need:

4 cups of water
1 onion chopped
2 cloves of garlic minced
½ head of green cabbage chopped
1 28 oz can of diced tomatoes
1 6 oz can of tomato paste
1 tbsp garam masala
1 tsp cumin
1 tsp turmeric
1 tsp cayenne pepper
1 tsp salt
2 15 oz cans of chickpeas

Combine all ingredients excluding the chickpeas and cook on low for 6 hours. Add in the chickpeas and cook on low for an additional 1-2 hours.

I served over brown basmati rice but you could substitute for the rice of your choice, or even quinoa. If you cannot handle the heat, cut the cayenne to half a teaspoon.

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