No-work Channa Masala
Easiest ‘looks like you worked hard, but totally didn’t’ meal ever. I’m embarassed to call it a recipe.
Throw two boxes of Trader Joe’s Channa Masala in a saucepan and thaw. Add a can of chickpeas and mash a bit with a potato masher. Mix, heat through, and serve on Trader Joe’s naan. That’s it! We often just use one box of channa masala (with a full can of beans), but it’s a little bland that way – better for the spice-sensitive kids and, honestly, the way I prefer it.
Back when I was making batch after batch of chocolate chip chickpea cookies (SO MANY COOKIES) I kept running out of chickpeas and picking them up from whatever grocery store I was near. I tried a bunch of store brands – Trader Joe’s, Wal-Mart, Hy-Vee, Fareway – and also several ‘name’ brands. The Wal-Mart brand were hands-down my favorite. The chickpeas were the firmest, there was less skin-junk in the can (and on the beans), and they tasted the best. Plus, they were the cheapest!
I wanted more from this. It smelled amazing and I loooove green curry, but it seemed to be missing something. Full-fat coconut milk instead of light would have helped, but it also needed one more spice. Cumin, maybe? Does that work with curry?
Grilling the chicken before folding it into enchiladas = yum. This recipe came from Temerity Jane, who warned me to reduce the cayenne and, like some macho ‘I can handle spice’ idiot, I…didn’t. Thomas and I liked them, but I found the heat to be a little overwhelming – not so much that I couldn’t eat it, but that I couldn’t taste the other ingredients. Overall, though, thumbs up.