Chana Masala

This is quick, delicious, warming, and great to have as a quick lunch leftover.

• 2 cups cooked chickpeas

• 2 onions, finely chopped

• 2-3 garlic cloves, crushed

• 1-2 inches ginger root, grated

• 2 pounds frozen heirloom tomatoes (this is one package if you get a delivered bag, 2 packages if you pickup at the barn)

• 1 cup cabbage, sliced into fine ribbons (or 1 cup any vegetable… finely ribboned kale, smalls chunks of yellow beets or parsnips, whatever)

• 1 1/2 tsp cumin

• 1/4 tsp turmeric

• 1/4 tsp cinnamon

• 1 tsp coriander

• 1 1/2 tsp garam masala

• coconut oil, olive oil, or ghee

• 1 tsp salt

• 1 TBSP maple syrup

• 2 tsp lemon juice

• optional heat (I add some fermented serrano/garlic paste, but you can add cayenne, chili, picked jalapenos, dried hot peppers, whatever you like for heat.. I think this recipe is essential with a some amount of heat to bring all the flavors out.)

Saute the onion, garlic, and ginger in the coconut oil, olive oil or ghee. Stir in the cumin, tumeric, coriander, garam masala, cinnamin, and salt. Add the whole tomatoes and let it all cook down on low until the tomatoes are easily mashed down with a fork or spoon. Simmer off some of the liquid so the sauce isn’t too watery. Add the chickpeas, cabbage, maple syrup, and lemon juice. Let it simmer on low for a bit. Then serve over rice. Enjoy!