Chana Masala

With the new year, I've been trying to incorporate more 'exotic' spices into our foods because they are incredibly good for you!  (More on that later!)  I saw this recipe on smitten kitchen and knew I had to try it with deer!  So delicious, and Ben even loved it!  (As in asked for seconds AND ate the leftovers!)  Plus, it's a one pot, easy meal, and you can't get better than that!

{Although originally vegetarian, add beef, chicken, pork or deer if you like}

{Toasting cumin seeds}

{Browning meat}

{Total spice weight for this dish--1/8 of a cup!}

{Adding spices}

{Slightly toasting spices}

{Simmer for 1 hour adding more liquid as needed}

Chana Masala

Serves 6

Ingredients

1 tablespoon olive oil

1 large onion, diced

4 cloves garlic, minced

2 teaspoons cumin seeds

2 teaspoons fresh ginger

1/4 teaspoon chili flakes (more if you like heat)

1 pound beef, chicken, pork or deer, diced (optional)

1 tablespoon ground coriander

2 teaspoons ground cumin

1/2 teaspoon cayenne pepper or chili powder

1 teaspoon ground turmeric

2 teaspoons paprika

1 teaspoon garam masala

1-15 oz can diced tomatoes

1 cup broth (chicken, beef, or vegetable)

2-15 oz cans chickpeas, drained and rinsed

1 tablespoon lemon juice

1. Heat oil in a large skillet.
2. Add cumin seeds, onions, garlic, ginger, and chili flakes; cook until fragrant.
3. Add meat; cook through.
4. Add remaining ingredients and simmer for about 1 hour or until peas are soft adding more broth as necessary.

Helpful hint: head to a local health food store to get only the spices you need for this recipe if you don't use them typically; this will save you money and storage space.

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