Archive for November, 2009
Adding Channa to the Thanksgiving Table
Some people believe Thanksgiving is either a turkey with all of the traditional trimmings OR a Tofurkey.
The truth is that many vegetarians will sit down to the traditional table with no intention of eating the turkey, but with a deep hope that the green beans will be free of bacon. And please pass the mashed potatoes.
I have found Channa, and Indian bean dish made with garbanzo beans, to be a perfect side dish for Thanksgiving. The vegetarians sigh in relief and I always get asked for the recipe.
No need for the vegetarian’s mashed potatoes to be lonely, these slightly spicy beans are perfect. If you can open a few cans, and know how to saute an onion, you can do this!
You need whole cumin seeds, turmeric, olive oil, a yellow onion, at least one jalapeno pepper, a small can of tomato paste, a chunk of fresh ginger, four cans of rinsed garbanzo beans (organic if possible) salt and pepper and that’s it! Oh, and a pot with a lid, big enough for all of the above, plus a can of water. You also need a blender or a food processor.
Throw into the warmed pot a Tablespoon of whole cumin seeds.
As you get excited by the smell, add the chopped onion and enough olive oil to saute this little aromatic delight.
Cook until the onions are soft.
Pour this into a blender.
Add the can of tomato paste, a cut and seeded jalapeño pepper (2 if you like your food hot), chopped ginger (A piece of ginger equivalent to two index fingers: more or less?? You can’t mess this up!), at least 1T turmeric, and water. Blend this really well.
Add to original pot the four cans of rinsed garbanzo beans.
Add mixture from blender. Cook this on high until it boils.
Turn it down to simmer and cover. Depending on the beans, this could take an hour or more.
You may have to add more water. You want the beans to feel soft and a sauce to have formed.
Add salt and pepper to taste. That's it!
Of course, this tastes even better once it has cooled and been reheated. This is a favorite at my house. We eat it cold with chips or crackers, and sometimes blended like hummus.
Channa is also great with great with potatoes, rice, or mixed with chunks of cooked squash or pumpkin.
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