Updated: Sep 5, 2020
This dish pays tribute to the vibrantly flavored, Indian classic comfort food, Chana Masala. And it’s easy to make this classic, protein rich dish with two of the Conflict Seeds in the GOTG collection: Kabouli Black Garbanzo beans from Afghanistan and Coral Sorghum from South Sudan. GOTG feels that food and our shared agricultural heritage fundamentally connects us all. As you make this dish, with plants from these two countries, remember the people and the hardship they have endured. Remember that real people with lives just as valuable as your own have these heirloom seeds as their seed heritage--a heritage being lost due to perpetual war and violent conflict. But, above all, prepare and eat this meal as a way to reframe these places for yourself and the people you share your table with. GOTG believes that the simple act of growing and preparing these foods helps to define seed justice and freedom!
(Recipe copied and revised from https://sharonpalmer.com)
Description Kabouli Black Chickpea Chana Masala with Coral Sorghum is a tasty, vegan meal that is easy to prepare with these two GOTG Conflict Seeds. Enjoy!
4 cups cooked Coral Sorghum
1 ½ tablespoons vegetable oil
1 onion, diced
1 small (or 1/2 large) green chili, finely diced
1 tablespoon grated fresh ginger
4 cloves minced fresh garlic
1 tablespoons ground cumin
2 teaspoons ground coriander
½ teaspoon ground mustard
1 teaspoon ground turmeric
½ teaspoon sea salt (optional)
½ teaspoon black pepper
1 tablespoon brown sugar
1 14-ounce can diced tomatoes, with liquid
1 14-ounce can tomato sauce
½ cup finely chopped fresh cilantro (reserve some for garnish)
3 ½ cups Kabouli Black Chickpeas, rinsed, drained
2 teaspoons garam masala
1/2 lemon, juiced
Cook Coral Sorghum in boiling water until tender. Set aside.
Meanwhile, heat oil in a large sauté pan, skillet, or pot and add onion, chili, ginger, garlic, cumin, coriander, mustard, turmeric, salt (optional), black pepper, and brown sugar, sautéing for 9 minutes, stirring frequently.
Add canned tomatoes and tomato sauce.
Add cilantro and Kabouli Black Chickpeas, stirring well to combine.
Cover with a lid and cook for 20-25 minutes, until thickened.
Add garam masala, lemon juice, and mix well.
Serve over cooked Coral Sorghum.
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