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Sep. 24th, 2023 11:21 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: Chana Masala Soup. For Science!
100 g dried chickpeas
360 ml water
2 T veg oil
1/2 tsp cumin seeds
1 medium onion, chopped
2 medium carrots, chopped
1/2" fresh ginger, peeled and chopped (Ha! I used... more.)
2 cloves garlic (Ha! I used... also more.)
1/2 tsp ground cumin
1/2 tsp ground coriander
1 T chhole masala* (I used garam masala and some passionfruit pulp)
1 T tomato paste
3 medium tomatoes, diced
salt to taste
4 cups vegetable broth
4 leaves kale, stemmed and chopped (I used one bunch)
3 small Yukon Gold potatoes, diced
cilantro, limes, and Greek yogurt for serving
Soak the chickpeas for 8 hours.
Heat the CultPot to sauté. Add the oil and cumin seeds. When the seeds sizzle, add in the onion and carrots. Sauté for 5-7 minutes, until the carrots have softened. Stir in the ginger and garlic and sauté for 1 minute. Stir in the remaining spices and sauté for 30 seconds to let the spices bloom. Add the tomato paste and diced tomatoes, and season with salt as desired.
Add the broth and deglaze the pot as needed. Drain the chickpeas and add them, along with the kale and potatoes. Stir to combine.
Close the lid and cook on Soup/Broth for 30 minutes. Let release naturally and serve with garnishes.
*chhole masala is available in Indian stores. You can substitute 1 T garam masala and 1/2 tsp dried tamarind powder.
What worked: It was okay. The wife liked it better than I did - I felt it needed something, but I am not sure what.
What didn't: Eh, it was fine.
Will I make it again? Maybe. I won't prioritize it but if the wife asks for it I will make it.
100 g dried chickpeas
360 ml water
2 T veg oil
1/2 tsp cumin seeds
1 medium onion, chopped
2 medium carrots, chopped
1/2" fresh ginger, peeled and chopped (Ha! I used... more.)
2 cloves garlic (Ha! I used... also more.)
1/2 tsp ground cumin
1/2 tsp ground coriander
1 T chhole masala* (I used garam masala and some passionfruit pulp)
1 T tomato paste
3 medium tomatoes, diced
salt to taste
4 cups vegetable broth
4 leaves kale, stemmed and chopped (I used one bunch)
3 small Yukon Gold potatoes, diced
cilantro, limes, and Greek yogurt for serving
Soak the chickpeas for 8 hours.
Heat the CultPot to sauté. Add the oil and cumin seeds. When the seeds sizzle, add in the onion and carrots. Sauté for 5-7 minutes, until the carrots have softened. Stir in the ginger and garlic and sauté for 1 minute. Stir in the remaining spices and sauté for 30 seconds to let the spices bloom. Add the tomato paste and diced tomatoes, and season with salt as desired.
Add the broth and deglaze the pot as needed. Drain the chickpeas and add them, along with the kale and potatoes. Stir to combine.
Close the lid and cook on Soup/Broth for 30 minutes. Let release naturally and serve with garnishes.
*chhole masala is available in Indian stores. You can substitute 1 T garam masala and 1/2 tsp dried tamarind powder.
What worked: It was okay. The wife liked it better than I did - I felt it needed something, but I am not sure what.
What didn't: Eh, it was fine.
Will I make it again? Maybe. I won't prioritize it but if the wife asks for it I will make it.
