Since my fridge still isn’t working and my household food inventory keeps dwindling I was forced to head straight to the grocery store after work tonight to pick up the fixin’s for dinner. I’m not one of those people who sits down and plans her menus for the week. I prefer to do my grocery shopping once a week, buy whatever produce happens to be priced well or look good, and then just work with whatever ingredients I happened to buy.
During the day I was craving something hearty. Maybe it had something to do with all the apples I had eaten during the day — an apple for breakfast, an apple for lunch, an apple for a snack, and no I’m not exaggerating. Lucky for you all I’m not one of those bloggers who posts pictures of everything she eats because today’s album would look a lot like an ad for the Ontario Apple Growers.
I ruffled through my Google reader searching for a recipe and I settled on Chana Masala with rice from Smitten Kitchen since I had most of the ingredients at home anyway.
After my grocery run, I was greeted at home by this punim:
Someone needs a haircut.
I left Bagigis out of her crate all afternoon and the entire house was intact. No eaten furniture, pillows, or books! I think she’s better home alone than she is with Matt and I!
Matt came home before I could surprise him with dinner, but I was still able to whip up a nice meal while he got some lesson planning done.
2 tablespoons olive oil
1 large white onion, minced
2 cloves garlic, minced
2 teaspoons grated fresh ginger
1 fresh, hot Hungarian pepper, minced
1 tablespoon ground coriander
2 teaspoons ground cumin
1 teaspoon ground cayenne pepper (or to taste)
2 teaspoons paprika
1 teaspoon garam masala
1 teaspoon ground cinnamon
2 green cardamom pods, whole
1 teaspoon salt
1 large can of diced tomatoes with their juice
2/3 cup water
2 large cans chickpeas, drained and rinsed
1 lemon (juiced)
Heat oil in a large wok. Add onion, garlic, ginger and pepper and sauté over medium heat until browned, about 5 minutes. Turn heat down to medium-low and add the spices. Cook onion mixture with spiced for a minute or two, then add the tomatoes and any accumulated juices, scraping up any bits that have stuck to the pan. Add the water and chickpeas. Simmer uncovered for 10 minutes, then stir in lemon juice.
Serve over cooked basmati rice.