Ange6012
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Chana Masala (Bariatric Slow Cooker Cookbook)
Prep time: 10 minutes Cook time: 3 minutes on high and 6 to 7 hours on low
SERVES 4 TO 6
Originating in northern India, this warming and satisfying dish is rich in flavor while still being gentle on your healing stomach. “Chana” means “chickpea,” and “masala” refers to the array of spices used to create such rich flavor.
1 tablespoon extra-virgin olive oil
¼ cup garlic, minced
1 tablespoon grated fresh ginger
½ teaspoon sea salt
¼ teaspoon ground black pepper
2 tablespoons garam masala
½ teaspoon ground turmeric
1 medium onion, chopped
1 (28-ounce) can crushed tomatoes, drained
2 (15-ounce) cans chickpeas, drained and rinsed
2 cups Savory Vegetable Broth or store-bought vegetable broth
1 to 1½ cups cooked basmati, brown, or wild rice
Chopped fresh cilantro, for topping (optional)
TIP To make this recipe for your puree recovery stage, use an immersion blender to puree until smooth. For best results, puree in single portions. SERVING RECOMMENDATIONS Pureed Foods: ¼–½ cup Soft Foods: ½ cup General Foods: 1 cup
Per serving: Calories: 344; Protein: 15g; Fat: 8g; Carbohydrates: 58g; Fiber: 15g; Sugar: 12g; Sodium: 386mg
Prep time: 10 minutes Cook time: 3 minutes on high and 6 to 7 hours on low
SERVES 4 TO 6
Originating in northern India, this warming and satisfying dish is rich in flavor while still being gentle on your healing stomach. “Chana” means “chickpea,” and “masala” refers to the array of spices used to create such rich flavor.
1 tablespoon extra-virgin olive oil
¼ cup garlic, minced
1 tablespoon grated fresh ginger
½ teaspoon sea salt
¼ teaspoon ground black pepper
2 tablespoons garam masala
½ teaspoon ground turmeric
1 medium onion, chopped
1 (28-ounce) can crushed tomatoes, drained
2 (15-ounce) cans chickpeas, drained and rinsed
2 cups Savory Vegetable Broth or store-bought vegetable broth
1 to 1½ cups cooked basmati, brown, or wild rice
Chopped fresh cilantro, for topping (optional)
- In a 6-quart slow cooker, combine the olive oil, garlic, ginger, salt, black pepper, garam masala, and turmeric. Cook on high, stirring occasionally, for 2 to 3 minutes, until fragrant.
- Add the onion, tomatoes, and chickpeas, then pour the broth over everything. Mix well. Cover, reduce the heat to low, and cook for 6 to 7 hours (start checking for doneness after 6 hours), until the chickpeas are soft and easily mashed.
- Turn off the slow cooker. Serve the chana masala with the rice, topped with cilantro (if using).
TIP To make this recipe for your puree recovery stage, use an immersion blender to puree until smooth. For best results, puree in single portions. SERVING RECOMMENDATIONS Pureed Foods: ¼–½ cup Soft Foods: ½ cup General Foods: 1 cup
Per serving: Calories: 344; Protein: 15g; Fat: 8g; Carbohydrates: 58g; Fiber: 15g; Sugar: 12g; Sodium: 386mg