Channa Masala (chickpeas) with spinach

So one of my daughters was on a class trip and my husband was away on business so I agreed to inviting two of my little ones friends over to spend the night. I was a glutton for punishment! But better a full house than an empty one. At some point in the afternoon I realized that I had not planned dinner and that I did not want to go out shopping for fresh vegetables. No fear, I figured, a pot of dahl always goes down well, except, of course, when you are out of lentils!! Luckily the pantry was not bare and I found a couple of cans of chickpeas. So I put on a simple meal of chickpeas and rice. It was such a hit (there were not enough left overs for a second meal!) that I reproduced it last night for the rest of the family (and wrote down the recipe to share).

Preparation time: 1 hour; serves 4 if served alone with rice 

Ingredients:

1 (75 g)	Onions, chopped
1/2 tbsp. (4 cloves)	Garlic pulp
1/2 tbsp.	Finely chopped ginger
50 g	Butter (or ghee)
1 tbsp.	Ground corriander
2 tsp	Cumin seeds
1/4 tsp.	Chili power (or to taste)
1 tsp.	Tumeric
2 tsp.	Ground cumin
1 tbsp.	Amchur or lemon juice
14 oz	Canned tomatoes (or use fresh ones)
480 g	Cooked chickpeas (= 1 large can of chickpeas)
150g	Frozen spinach
2 tsp.	Garam masala
1/2 tsp.	Salt

Method:

The method is relatively simple and I'm guessing if you are not being neat and pretty and taking photographs that you can probably put this together in less than an hour. The big time consumer is letting it simmer at the end for 30 minutes, but this gives you time to make other delicious things (and if nothing else at least your rice).

Since the first part of this recipe is cooked pretty fast, and because I didn't want to burn anything, I got most things ready before melting my butter. I had two piles. One of chopped onions, garlic and ginger

and one with all the spices

There are heaps and heaps of spices here because I made two cans of chickpeas i.e. I doubled the recipe. Here is everything except the salt and the garam masala. Once I had these two piles set up I put the butter in a heavy bottomed pan and melted it over medium heat. Then added the onions, garlic and ginger, increased the heat, and cooked them until they were soft.

You should stir them every now and then so that they are evenly cooked, but in between there should be enough time to crack open the canned tomatoes and roughly chop them. I first made this with fresh tomatoes and it came out fine. It's just a bit less... well ... tomatoey! 

Once those onions are done it is time to add the spices. I again reduced the heat because I did not want to burn the spices and over a low heat cooked them for 1-2 minutes. Keep stirring them so that they don't burn. Then in go the tomatoes and their juices. Now I put this up to around medium and heated it through. 

While this was happening I drained off the chickpeas and then added them to the pot and gave it a really good stir. On went the lid and I allowed it to simmer while I put together our now favourite potato masala and some rice. After 15 minutes of simmering I added the frozen spinach. I am sure you can use fresh spinach as well but I would cook it and drain the water first (else the masala will become watery). 

Continue cooking for another 15 minutes. Add the garam masala and salt to taste and enjoy!

Deliciously Simple Home-made Croutons

When I first moved to Germany from the USA I could not find croutons in the store so when our good friends from San Francisco came to visit I had to figure out how to make some, and quick! A few years ago I found some in the supermarket, but they are nothing compared to my homemade, fresh, crunchy ones.

Preparation time: 30-40 minutes; Makes 2 bowls full (see above) 

Ingredients:

6 slices	White bread
1/4 cup	Olive oil
2 tbsp.	Oil (canola, sunflower, etc.)
1 tsp.	Salt
1 clove	Garlic, small (optional)
1 tbsp	Rosemary, finely chopped (optional)

Method:

Unlike many other recipes this one you really need to put the oven on before you start preparing stuff. It's that quick to prepare. I used a fan oven at 180 C, so 200 C for a regular oven (400 F). 

You could use any type of bread for this. I like to use white bread that is pre-cut. It is called "American Sandwich" here in Germany and "Sandwich bread" in Sri Lanka. The main thing is that it is pre-cut to save you some time and to make it nice and regular. I cut my bread so that cubes are formed.

Then put them in a big bowl and pour over the oil and mix quickly so that the oil gets evenly distributed. Crush the garlic and add it to the bread with the salt. I personally think that this recipe is a bit too salty but my family assure me that it is the perfect amount. So adjust according to your own taste. You will probably only know if there is too much or too little after you have finished making it! Given that you will be making this more often than you think this is not such a bad thing. Mix well. 

Line a baking sheet with parchment paper and spread out the bread evenly. Put in the hot oven. Now finely chop the rosemary. If you put it in in the beginning the rosemary will burn so you have to wait. Every 5 minutes you should stir the bread so that all sides get evenly toasted. After 10 minutes or so sprinkle on the rosemary.

Bake until the bread is golden brown, 15 - 20 minutes in total. If you have a well disciplined family you can wait until it is cooled and then use it on your salad. We use ours immediately. What ever croutons are left over my kids have for dessert!

Don't forget to adjust your croutons to your taste. Pepper, chili of any other spice or herb will taste great. Just remember that more fragile herbs should be put on very near to the end and some probably after you have taken the croutons out of the oven.