Chana Masala is a popular Indo-Pak “comfort food”.

And I love it. Call ’em chickpeas or call ’em garbanzo beans … or call ’em chana.  You just can’t beat the satisfying simplicity of beans-in-tomato-sauce.

Goes great with rice – or a crispy bread.  I like it wet & a little spicy, sitting in a “bowl” of mashed potatoes

Attributes of a Recipe for Success

  • Lazy = good.  I use pre-packaged spices.  (Of course that doesn’t prevent me from adding my own ‘flavor opinions’.)
  • I cook by approximation.  i.e. Every iteration is a little bit of a surprise.  Variety, as they say, is the spice of life.
  • I substitute garden peppers if tomatoes are not in season (and sometimes even if they are).  They’re just darned tasty.
  • A little touch of sweet enhances the heat.  And it plays nicely with beans.  I like to add a dollop of honey.


Cooking: Metaphors imply understanding


lean-in-3My culinary metaphors include:

Template (the recipe)
Out-of-the box (pre-packaged)
Variation (approximation)
Work-alikes (substitution)
Enhancement (sweeteners)


Well, there ya go.  I hope I didn’t offend by hijacking a signature dish with my own preferences.  Or my fanciful metaphors.


Bon apetit!


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