When it comes to feeding our beloved vegetarians, I actually turn to one of my favourite types of cuisine; Indian. You can make a wonderful gluten-free, vegan, non-dairy chickpea dish called channa masala. My whole family loves this dish, and if done right it can feel downright gourmet. Recipe courtesy of Jacqueline Twa
In a small dry frying pan on medium heat, add:
3 Tbsp coriander seeds
1 tsp cumin seeds
½ tsp cardamom seeds
1 tsp black peppercorns
2 red chillies, chopped fine
cinnamon stick (about a one-inch piece)
Roast these ingredients until brown and then cool. Place in your spice grinder and add:
¼ tsp grated nutmeg
1 tsp powdered ginger
Grind spice mixture and set aside.
In a large skillet with a lid over medium high heat, add:
2 Tbsp good olive oil
2 large sweet onions (sliced)
Sweat the onions down for about 10 to 15 minutes. You don’t want them caramelized, just soft and translucent.
Add about half the spice mix and stir into the onions.
Add 2 cans of chickpeas (19oz) and a can of the absolutely best canned chopped tomatoes you can find (San Marzanos from Italy are the best in my opinion…sorry locavores!)
Bring all of this up to a rolling simmer and cook for about 30 to 40 minutes until the chickpeas are soft to the bite. Add 2 small cans of tomato paste and (my Indian friends are going to cringe) ½ cup of ketchup.
Salt, pepper and add more spice mix to taste.
Bring to a rolling simmer again and serve with fresh cilantro.