Chana Masala- Chickpea Curry with Red Bell Pepper
Matika Cook
Serves 2 to 4
Soup
Ingredients Method
1 tsp. oil ½ red bell pepper chopped small
1 inch ginger chopped( can be substituted with ginger paste)
5-6 cloves of garlic peeled and chopped( can be substituted with garlic paste)
1 tsp. lemon juice ½ tsp. cumin powder ¼ tsp. turmeric powder
Pinch of asafoetida( hing) – optional
1 tsp. chana masala spice blend or garam masala
3 medium tomatoes, chopped small
1 can of garbanzo beans or chickpeas, washed and drained or 1 cup dry chickpeas soaked overnight and pressure cooked for 4-5 whistles, or cooked in slow cooker
¾ tsp. salt or to taste ¼ tsp. black pepper
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In a pressure cooker or deep pan, add oil and heat on medium. Add red bell pepper and cook until lightly brown on the edges. Add in the ginger and garlic then cook for a minute. Add in the spices, asafoetida, and chana masala blend and mix well. Add in the tomatoes and cook on medium low, partially covered with occasional stirring till tomatoes are tender and mushy.( 10-15 minutes) Mash the tomatoes lightly, and then add the cooked chickpeas, black pepper and salt and 1½ cups water. Pressure cook for 2 whistles or cover and cook at low-medium heat, until chickpeas are easily mash-able. Add more water if needed. Let the pressure cooker release pressure by itself( 5 minutes). Adjust salt. Add more chana masala blend and chilli powder / black pepper to taste. Mix well. Serve hot topped with chopped onions, lemon wedges, cilantro and Roti’ s / Naans / Basmati Rice / quinoa or in a bowl of soup.
Meaty Chicken Soup
Kathy Sherwood
Ingredients Method
4 chicken legs backs attached 2½ cups chopped onions
1 cup chopped celery with leaves included
1 sprig fresh rosemary 1½ cups chopped carrot
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Put chicken into 5-7l slow cooker. Add next 3 ingredients, 2l water and generous sprinkle of salt and pepper. Cook covered on low for 6 hours or on high for 3 hours. Add carrot then cook covered on high for 2 hours until chicken and carrot are tender. Remove and discard rosemary. Transfer chicken and bones to cutting board let stand until cool to handle. Remove chicken from bones and discard the bones. Roughly chop chicken. Skin and discard fat from broth. Sprinkle generously with salt and pepper and stir.
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