Anyone else completely over this winter weather yet??!? Although I love a good rainy day filled with couch snuggles, Netflix binging, and warm bowls of soup – even I am getting a little burned out eating all the soup as we count down the days until Spring shows up.
So, just yesterday I did what anyone else would do when faced with the same dilemma, I typed “what can I eat besides soup, cold weather” in the google search bar and came up with the following answers:
- 9 soups to get you excited about the cold weather (uh, google you aren’t listening)
- 12 cold weather soups (hello? anyone?)
- 6 tips for eating healthy when the weather turns cold (thanks but not really what I’m looking for right now)
- The best and worst foods to eat when you are sick (internet? are you trying to tell me something?)
And then finally:
- 10 best meals to eat when it’s cold outside (bingo!)
Under this tag was a whole bunch of great ideas and the one I got really excited about was Indian food, specifically a chickpea stew called chana masala! Have you had this before? It’s one of my favorite dishes to order when we go down to our favorite Indian restaurant in Berkeley and it is really so perfect for a winter day – and bonus, it is so easy to make!
Traditionally, chana masala is a thick and hearty Indian stew in which chickpeas are cooked in a thick tomato sauce/gravy with aromatics (like green chilies, ginger, garlic and onions) and with spices (such as black cardamom, coriander and chili powders) until the chickpeas become one with the sauce and oh so delicious! Chana masala makes a very filling vegan meal on it’s own, or ladle some over a bowl of rice – it’s even more delicious topped with cilantro and tamarind chutneys, some spiced yogurt, fried shallots and a warm roti to dip in the flavorful sauce!!
If you are hesitant to make Indian food at home, let me tell you that making chana masala is a great introduction recipe! The ingredients can be found at most grocery stores, this recipe is easy and straight-forward, and if you don’t have time to let this dish simmer away on the stove top, I’ve included Instant Pot directions in the recipe below. A healthy, vegan, Indian dinner in 30 minutes? Yes please!!
And, no more soup. At least for one night!!
PS I’m working on some new things for you guys that will ~hopefully~ make your experience here more amazing. There will be a few bumps in the road as we move along, but like always, please reach out anytime to let me know what works (and doesn’t work) for you!!
PSS Here are some other chickpea recipes you might enjoy:
curried cauliflower and chickpea stew – all you need is a baking sheet and a blender!!
chickpea, tomato and herb salad – a light salad packed full of flavor!
Moroccan roasted carrots with creamy chickpeas – an elegant and easy dinner side!
carrot soup with crispy chickpeas – so warm and delicious!!
- 3 tbsp olive oil
- 11/2 cup diced yellow onion
- 2 thai green chili, seeds removed and minced
- 2 tbsp grated ginger
- 4 cloves garlic, minced
- 2 cup canned tomato puree, or fresh diced tomato
- 2 bay leaves
- 1 tbsp garam masala
- 1 tsp turmeric
- 2 tsp mild chili powder
- 2 tsp ground coriander
- 2 cup dried chickpeas
- 2 tsp salt
- Rinse the chickpeas under water, discarding any discolored peas.Place the chickpeas into a large bowl and cover with cool water. Soak at least 8 hours, or overnight.Drain the chickpeas from the water. Set aside.Place a heavy bottomed stock pot over medium-high heat. Add the olive oil and onion to the pot and sauté the onions until translucent, about three to five minutes. Add the chili, ginger and garlic to the pot, stirring to combine. Add the tomato to the onion mixture, stirring to combine. Cook the mixture (stirring occasionally) until all the water is cooked out of the tomato, and you are left with a thick paste, about five to seven minutes.Add the chickpeas and the spices to the pot and cover with enough water to cover the chickpeas completely. Stir to combine.Cover the pot with a tight fitting lid and turn the heat down to medium-low. Simmer the chickpeas until they are fully cooked, about 1-1 1/2 hours. Check halfway through to make sure you have enough water to cook the chickpeas, adding more if needed. Once the chickpeas are cooked, add the salt to the mixture, stirring to combine.Serve warm with chopped cilantro, thinly sliced onion and a dollop of cool yogurt over the top.
Instant Pot Method
- Rinse the chickpeas under water, discarding any discolored peas.Place the chickpeas into a large bowl and cover with cool water. Soak at least 8 hours, or overnight.Drain the chickpeas from the water. Set aside.Turn on your Instant Pot to sauté mode. Add the olive oil and onion to the pot and sauté the onions until translucent, about three to five minutes. Add the chili, ginger and garlic to the pot, stirring to combine. Add the tomato to the onion mixture, stirring to combine. Cook the mixture (stirring occasionally) until all the water is cooked out of the tomato, and you are left with a thick paste, about five to seven minutes.Add the spices, salt, and the chickpeas to the pot and cover with 2 1/2 cup water. Stir to combine.Close the lid on your pot and place the vent in the seal position. Change the mode to high pressure manual mode and set for 30 minutes.Let the pressure naturally release for 10 minutes, then release manually.
Serve warm with chopped cilantro, thinly sliced onion and a dollop of cool yogurt over the top.