Recipes are a perfected way of cooking, the results will never change and it a guideline with all the “right” things to put in it.
As authentic as a recipe is, it’s not really authentic. Different regional produce, fresh herbs and spices,
you can never truly recreate unless you are in the location. Cooking for me, is not about that, it’s about using what you have on hand whether that is the best gourmet ingredients and organic produce, or canned beans and leftovers.
The Culinary arts are a dialect of region, culture, experimentation and availability. We all change things, adjust even a precious “don’t mess with me “family favorites. We like to try something new, if you don’t have one thing oh well I’m still going to make it or at least try, it might not be the same it might be better or I’ll substitute something.
Some of us like things spicier or more mild, we all have some kind of diet restrictions religious and ethical, some need more protein, no carbs, low-sodium, low-fat and we adjust to our needs. This is what is so extraordinary about North American “cultural food”, we have so much available, national cuisine usually comes about as a watered down or added to ethnic mismatch that we call “fusion”. Take what you have and make something good, is always my motto, sometimes it really does not work and sometimes Superstore creates Tandoori chicken pizza…who would have thought (?) but before Superstore I was making pizza’s with hummus hehhe. Here’s my version of channa masala also called chole or English…. chickpea curry. It’s only authentic to me but it’ one of my favs…enjoy.
1 can of chickpeas
1 small onion diced small
2 cloves of garlic
1 inch piece of ginger minced
1 med ripe tomatoe diced medium
3 handfuls of spinach (approx 3 cups I’d say)
1 tsp cumin seeds
1/2 tsp turmeric
1/2 tsp garam masala
3/4 tsp ground coriander
1/2 tsp ground cumin
salt and pepper to taste
1 tbspn olive oil
non-stick pan and appropriate plastic/wooden stiring device
Rinse Chickpeas. Dice onions, garlic, jalepeno.
Heat olive oil in a pan over medium heat, add cumin seeds. When they start to
make popping sounds add onions and tumeric, salt and pepper.
When the onions begin to soften add garlic and jalepeno, let sweat until onions
are soft and translucent.
Add tomato, ground coriander, ground cumin and garam masala. Cook until tomatoes
have broken down, adding a little water if needed.
Add chickpeas, seasoning with fresh ginger and more salt and pepper if needed.
Let simmer for 5 minutes. Add spinach and cook until wilted.
Garnish with fresh coriander and serve with pita, puris, naan or rice.