This last month has been so surreal. From meetings, to interviews, to TV– I have felt like a Food Network Star. I feel as though I haven’t thanked each of you enough. So I would like to say again from the bottom of my heart…Thank You.
To each 1013 of you who voted for me, I can only hope to do the same for you one day. Each of you stood by my side to watch my dream potentially become my reality. I am blessed.
Even though I wasn’t chosen for top 3, making top 12 out of 1500 world wide applicants was winning in itself. YOUR support for my passion was truly the most incredible gift of being involved in the Richmond 365 competition. I now know that whatever I tackle in life, I have at least 1013 people who will support me. What a feeling!
Now that the competition is over and my life has died down a little, I’m back to spending most of my time in that section of the house where all the magic happens; The Kitchen.
Channa Masala (serves 4)
Taken from the lovely Jenna (Eat, Live, Run Blog)
2 15 ounce cans chickpeas, drained and rinsed
2 garlic cloves, smashed and chopped
1 onion, chopped
1 jalapeno pepper, seeded and chopped
1 inch knob ginger, peeled and chopped
1 15 ounce can diced tomatoes
3 tbsp tomato paste
1 tbsp coriander
1 tsp cumin
1/2 tsp sea salt
1 tsp garam masala
1/4-1/2 tsp cayenne pepper
1 tsp tumeric
3 tbsp butter
1.In a large skillet, heat 2 tbsp of butter. Once melted, add the onions and cook for about 10-15 minutes on medium low heat, or until golden brown.
2. Once the onions have caramelized, add the last tbsp of butter & saute the garlic, ginger and jalapeno. Cook for a few minutes.
3. Add the tomato paste and pince. Pince basically means to cook the tomato paste down so the sugars come out to play. How do you cook a tomato paste down? All you do is flatten it with a back of a spoon to the bottom of the pan.
You then crank of the heat and let the tomato paste crust.
Once you see crust, turn down the heat.
It’s not burnt don’t worry! This is what you are looking for!
4. Add the coriander, cumin, cayenne and tumeric and stir well. Then add the diced tomatoes, chickpeas and garam masala.
5.Cook for about five minutes or until the chickpeas have heated through.Finish with a squeeze of lemon.
Serve with warm naan or on rice!