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
My culinary metaphors include:
Template (the recipe)
Out-of-the box (pre-packaged)
Well, there ya go. I hope I didn’t offend by hijacking a signature dish with my own preferences. Or my fanciful metaphors.
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