Our Western diet is evolving; our culture now embraces all different kinds of ethnic cusines and there are more vegans than ever before, which is a good thing. Unfortunately, there are also more food allergies than ever before, which makes attending a potluck and cooking something that is both appealing and not going to make someone ill a bit of a challenge.
While I will be the first to admit that I have completely destroyed recipes before, I have not, to this date at least, ever killed and/or maimed anyone with my food. To keep with that tradition, I made sure I had a recipe that was vegan, gluten free and nut free. It is wonderfully spicy and easy to make.
Punjabi Chana
2 cups chickpeas, drained and rinsed
1/4 cup coconut oil
6 tsp garlic paste
2 dry red chillies, ground with a little water (I used red chili flakes)
6 tsp ground coriander seeds mixed with a bit of water
4 cups chopped tomatoes
6 green chilies, chopped (I used canned)
1/4 cup finely chopped ginger
3 tbsp lemon juice
1 tsp dried fenugreek leaves
Heat the oil in a pan , add garlic paste and fry until golden in colour. Add the red chilies and coriander seeds. Stir-fry until water evaporates.
Add tomatoes, green chillies and three quarters of the ginger. Bring to a boil, reduce heat and cook until oil comes to the surface.
Add the chickpeas and mix. Cook for 5 minutes, mixing well. Add lemon juice, garam masala and the dry fenugreek leaves. Mix well. Sprinkle the remaining ginger on top.
