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Guyanese Style Channa Masala and Acorn Squash in Coconut Milk

Inspired by a recent visit to my home country Guyana...I felt like having a little nostalgia on my plate...two quick dishes.
ROUGH RECIPE: Guyanese Style Channa
2 Cups of Garbanzo Beans Dried
1 Clove garlic whole 1 Clove of garlic chopped
1/2 Cup Fresh Cilantro
1/2 Cup Onions
2 Tbs Cumin Seeds
1 Tbs Cumin Powder
1 Tbs Garam Masala
2 Tbs Olive Oil
2 Tbs Scallions
DIRECTIONS: Bring 4 cups of water to a boil and then add garbanzo beans and 1 garlic clove. Boil until tender. Strain water off and reserve. In a large frying pan, with olive oil, onions, and garlic, add garam masala, cumin seeds, and cumin powder and toast until brown. Next, add garbanzo beans and incorporate the mixer well. Add fresh cilantro and scallions. Plate and enjoy!
The next dish... Acorn Squash in Coconut Milk
ROUGH RECIPE:
1 whole acorn squash chopped into small pieces
1/2 cup coconut milk
1/2 cup water
1/2 Tbs fresh cracked peppercorns
DIRECTIONS: In a large pot, add chopped squash, coconut milk, water, and peppercorns. On a low flame, steam until the squash is tender. Turn off and remove from heat. Plate and enjoy!
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