Channa Masala (Simple Chickpea Tomato Curry)

Chickpeas or (less elegantly) garbanzo beans, rock. They are high in folate (which is key during pregnancy, as we all know), zinc and protein. For protein-lovers like my family, chickpeas are satisfying enough to make a complete meal, especially when accompanied by this rich mix of spices.

So if you love chickpeas and want to look beyond the ubiquitous hummus, you might give this wonderful, savory dish of India a try. (Bemusing side-note: an oldish, peevish David Brooks column actually called wielding hummus a telltale sign of “hipster” parenting. Um, how can a substance present at every single party I’ve attended since 1992 be the least bit hip? David, dear, haven’t you ever been to a gathering of the humans?)

A few notes:

One) If you don’t have all the spices listed below on hand, just do what ya’ can.

Two) The Weston A. Price folks don’t like pressure cookers, which I think is loopy. Pressure cooking tends to retain the nutrients and texture of food better than slow cooking does, and makes it possible to cook beans on a far more regular basis, which has got to be good for health.

Whether it’s my beloved Moroccan tagine or the Indian-style dishes we make in the pressure cooker, steam cooking has been a major part of these and other traditional cuisines for a long time (the tagine, at least, goes back hundreds of years). And the limited liquid you add becomes a flavorful part of the dish, so if the nutrients end up there, you get all that goodness included.

Just be sure your cooker is stainless steel, and not aluminum, to reduce exposure to aluminum where you can, particularly if cooking for children.

Ingredients

2 cups (when dried) soaked (organic) chickpeas (we favor soaking them for 24 hours in salty water and find them far more toothsome than canned ones area; if you are using canned, try Eden brand for their BPA-free-ness)

Spices galore: Cayenne pepper, Turmeric, Brown Mustard Seeds, Fennel Seeds, Cinnamon, Thyme, Coriander Seeds, Fenugreek Seeds, Cumin, Ground Cardamom, Garam Marsala (I just put a good shake of each, except I was more stinting on the Cayenne), plus salt and pepper to taste

Fresh (organic) tomatoes (found these heirloomy ones at the farmer’s market — what great flavor!)

4 cloves chopped (organic) garlic

1/2 thumb sized piece of ginger, peeled and chopped

1 chopped (organic) onion (I love how noble this one looks)

3 Tbl Olive oil, grassfed butter, or ghee (what I used)

Directions:

Warm up the pan and add the oil, butter or ghee. When heated, saute the garlic and onion over low to medium heat until the onions are translucent. Add the spices and stir.

After a few minutes, add the tomatoes and stir.

Finally, drain and add the chickpeas and give it a good stir, then add fresh water up to 2/3 of the cooker.

Bring the cooker up to 15 psi, and then slightly lower the heat. (Follow directions for your pressure cooker on the time allotted for cooking chickpeas, likely around 20 minutes or so.)

Serve over brown (organic) rice or wholewheat (organic) couscous. Also lovely with a little plain yogurt. Serves 4.

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