I became a vegetarian after having been exposed to vegetarian East Indian cuisine. After a meal, I always felt energized rather than weighed down by my food. I’ve always attributed the sensation to the vegetables and spices. Indian cooking requires a few more ingredients than usual–such as garlic, onions, tumeric, cumin, coriander, and chili powder, but the final blend of flavours is well worth the effort.
A recent blog by Veggie Grettie offers a Channa Masala recipe which is a spicy (not necessarily hot) stew of chickpeas, onions, and tomatoes. This recipe inspired me to cook chickpeas and complementary foods for this upcoming Meatless Monday.
Channa Masala and similar recipes can be eaten with traditional chapati, tortillas, pita breads, brown rice, or basmati rice–whatever grain product is available or preferred.
A related chickpea dish is West Indian roti filled with chickpeas, with or without white or sweet potatoes, spinach or squash. Making rotis is an art best learned from a skilled roti maker, but if you like making flat breads, give this recipe a try: Rotis Stuffed with Curried Chickpeas Filling. I’ll be making the filling and eating it in a tortilla or pita. If you’ve never had a real vegetarian roti, visit a West Indian roti shop for a taste of the “real thing”.
Complementary Dishes–What else might you eat with spicy chickpeas, besides bread or rice? Hot sauce goes well. A green lettuce or spinach salad, or cucumber slices would be refreshing. Other possibilities are cooked spinach, asparagus, or green beans. Here are some more recipe links I have dug up: