Channa Masala

Jan 30, 2018
You know, since I started hosting Stirrin' It Up with Chef Beee and FriendsPlant-Based Cooking Show, I have met so many amazing health and wellness professionals. It is truly a gift to share healthy approaches to plant-based foods with others. We broadcast the show LIVE at IWI Fresh Garden Day Spa. On the show this past Sunday, my guest was Coach Khara Ashburne, a wonderful health coach and we made a beautiful Indian dish, Channa Masala with 10-Minute Naan Quick Bread. I wanted to share this simple yet delicious recipe with you. Indian flavors are to die for and are some of my favorite foods on the planet. It takes me back to my home in Guyana, South America. We use a lot of Indian spices when making our dishes. You can now make this wonderful dish at any time. Try this recipe out  and tell me what you think. If you haven't checked out the video for the cooking show, be sure to visit the COOKING SHOWS on my web page. The video for the Channa Masala is below. Don't forget to SUBSCRIBE to my YOUTUBE Channel. Just go on ahead and do that too! 
2 Cups of Chickpeas, Soaked Overnight (To save time you can always use 1 or 2 cans of Organic Chickpeas, I just enjoy the flavor when you boil your chickpeas)
1 Cup of Roma Tomatoes, Pureed
1 Onion, Chopped and Divided in half
2 Cloves of Garlic, Minced
1 Bunch of Cilantro, Chopped Reserve some for garnish
1 Fresh Mango, Chopped removing the pit
1 Teaspoon of Turmeric
1 Tablespoon Cumin Powder
1 Tablespoon Cumin Seed
1 Tablespoon Garam Masala
1 Tablespoon of Earth Balance margarine (Optional)
1 1/2 Tablespoon Himalayan Salt
2 Tsp Coconut Aminos (Optional)
1 Tsp Cayenne Pepper (Optional)
Preparing Channa
In a Medium or Large sized pot, add water and chickpeas and bring it to a boil. Add ½ tablespoon of salt to the water and boil until chickpeas are tender. Once tender, remove from heat and then let cool. You can then drain water and reserve chickpeas in a bowl. Remember to save time, you can always use 1 or 2 cans of organic chickpeas.
Preparing Masala
In a food processor, blend roma tomatoes, garlic, and ½ the amount of chopped onions. You want a puree consistency for this sauce. Once done, remove from food processor and reserve in a bowl. Next, in a food processor, blend mangoes and cilantro. Remove from food processor and reserve in a bowl.
Finally, preheat a large frying pan adding coconut oil and ½ the amount of chopped onions. Once onions are caramelized, add cumin seed, cumin powder, turmeric, garam masala and tomato puree and mango puree. Turn heat to medium. The color of the sauce will get a little bit darker. You can then add Himalayan salt or coconut aminos (to your taste), cayenne pepper (to your taste), Earth Balance, and chickpeas. Make sure all ingredients are well incorporated. Once all ingredients are stewed down well, turn heat off. This dish can be served with basmati rice or naan 10-minute quick bread. Finally, garnish with the remainder of cilantro.
Equipment Needed
Food Processor
3 Medium Sized Bowls
1 Medium or Large Sized Pot
1 Large Frying Pan

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