Jess: This won’t be my last apology on this website, I’m sure, but it’s deeply felt. Once again, I’m two weeks late writing these posts (numbers 8 and 9), and I completely forgot to take photos as I cooked. So you’re stuck with what would be my long-windedness, except that both these soups were pretty darn quick and easy.
We eat chana masala (an Indian dish made with chickpeas in a thick tomato sauce) pretty frequently, and Dave loves it, so he was excited for this “soup.” Basically, you cook onion in oil until it softens and then add spices. Then you add the chickpeas and the sauce ingredients; this recipe uses coconut milk and tomato puree, so it’s quite rich. After two recipes for which I manufactured tomato puree, I finally stumbled on it in the grocery store. They only had one name-brand variety, but expense is no barrier for this project, as you can tell from my wanton online ordering of Middle Eastern spices. After almost boiling the chickpea mixture, you simmer it for 30 minutes. I was actually able to find all the ingredients for this recipe, and there were no frustrations. Because we frequently cook Indian food, most of the ingredients are staples at our house. This recipe is quick, easy, and delicious. It’s served with spoonfuls of Greek yogurt, which works well with the thick sauce.
Dave said he prefers our usual recipe, although he liked this one, and I liked it better than the usual. I’m the one who eats leftovers for lunch, so I’m the one lucky to report that it’s even better after marinating in the fridge for two days—like most other Indian dishes I’ve cooked. Skip the yogurt, and this is easily made vegan.