Chana Masala

On our first food adventure, we went bold and chose an Indian dish - dot not the feather. Never having eaten a chick pea without it being masked in a mix of tahini & garlic, we thought chana masala, a spicy, curry chick pea dish, would be a great start.


Add veggies into a food processor; a tomato, an onion, 5 garlic cloves, 3 Serrano peppers (homegrown), and an inch of ginger.


Fry up a couple of bay leaves in 3 tbsp of oil no longer than a minute.




Pour processed veggie goodness into pan and cook for about 8 minutes. It looked a little funky because our tomato wasn't all that great, but that all soon changed. I snuck a taste at this step, it was crazy hot but crazy flavorful. We second guessed the peppers, but the kick was perfect after the spices were added and the ingredients had time to merry a bit.



Next, add the spices! 2 tbsp of salt also.


Cook for 2-3 minutes and add about 1 cup of water or until it has a thick consistency. Let boil.



Finally (it's smelling REAL good) dump in a drained can of chick peas. Cook 5-7 minutes.



Serve with a squirt of lime.



Success!!