Jessica McMorris of The Allergy Friendly Vegetarian just released a new cookbook that features several Spicely Organics spices and seasoning blends, and we are happy to feature her as a guest blogger this week!
This Chana Masala dish is her go-to recipe when she wants some authentic Indian flavor with minimal effort, and it’s absolutely delicious! However, the best part is that it’s free of the 10 most common food allergens (gluten, dairy, soy, eggs, fish, shellfish, peanuts, tree nuts, corn and sesame), so just about anyone can enjoy this fantastic chickpea stew.
1 bag of organic dried chickpeas (or 5 cans cooked)
1 can of organic fire roasted crushed tomatoes
1 can of organic tomato sauce
1 medium organic onion, diced
4 tbsp Spicely Organics Garam Masala
2 vegetable bouillon (sea salt & herb)
2 tbsp organic high heat oil (safflower, grapeseed or canola)
1 tbsp raw vegan sugar
2 tsp fresh ginger, minced (or 1 tsp Spicely Organics ginger, ground)
2 tsp Spicely Organics turmeric
Water (for cooking chickpeas)
If cooking the chickpeas from scratch, soak them in water for 6-8 hours. Drain chickpeas and place in a dutch oven with enough filtered water to cover by one inch. Add 2 teaspoons of salt and ¼ teaspoon of baking soda. Place on medium high heat until the peas come to a boil, then reduce heat to medium or medium-low heat (a steady simmer). Cook for 30-45 minutes, until cooked through. Skim extra foam off the top with a large spoon as you cook.
While the chickpeas cook, dice your onion and grate the ginger. Once chickpeas are cooked, drain them, place in a metal or glass bowl and set aside.
Heat oil in a dutch oven. Add diced onion and saute until the onions begin to caramelize. Add the garam masala and stir for 30 seconds. Add tomatoes, bouillon, ginger, sugar and turmeric. Allow to simmer until the bouillon dissolves.
Add chickpeas and simmer on low for 10-15 minutes, stirring often. Turn heat off and allow to rest for 10 minutes. Serve over a bed of Basmati rice with curry veggies or Sag-a-loo. Enjoy!