Alisha Chauhan and Mariyah Salhia took a trip to Walmart to prepare for vegan cooking on a budget!
Multimedia by: Alisha Chauhan
By: Mariyah Salhia
Alisha and Mariyah go shopping for all the ingredients for chana masala! Alisha’s recipe serves two portions.
Ingredients:
1 onion, chopped
1 tomato, chopped
1 piece of ginger, chopped and peeled
3 cloves of garlic, chopped or ground
Green chili pepper (to taste, this depends on how much spice you can handle, Alisha added five but pace yourself!)
2 table spoons of olive oil
1 teaspoon of chili powder
1 teaspoon of whole cumin seeds
1/8 teaspoon of turmeric
1 teaspoon of coriander
Salt and pepper to taste
2 cups of white rice
1 can of chickpeas
Recipe:
Step 1: Wash your rice and begin cooking it in a pot.
Step 2: Mash the onion, garlic, ginger, tomato, and chili peppers into a paste. You can use a food processor here, but if you don’t have one, a fork will work just fine! Just make sure your ingredients are chopped nice and finely. Mash everything until you get a paste.
Step 3: Put your olive oil into a pan over medium heat. Once the oil is hot, pour the paste into the pan. Let this cook for about three minutes. Then, season the paste with chili powder, turmeric, cumin seeds, coriander, salt, and pepper. Stir for about three minutes.
Step 4: Drain your chickpeas. Add three to four cups of water to the pan and wait for the mixture to come to a boil. Reduce the mixture until it has the consistency of a gravy.
Step 5: Add your chickpeas and reduce heat. Let everything cook together for five minutes.
Step 6: Drain your rice, and serve!
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