Chana Masala

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I am in love with Athens! I think everyone who follows me on Instagram is already aware of that. I cannot even explain it, but I really love the street art, the food, the landscape, the dog I am living with, working with refugees, teaching lessons.. It has been a super great experience so far. Okay, I am here for a few days.. maybe I am overly enthusiastic, but still! I was really nervous before the first lesson, since my teaching experience is rather little and I did not really prepare anything. However, the students and other volunteers are super friendly and made the first days easy for me. The classes are very mixed and the age of the students varies from more or less 10 years to 60 years. After every lesson I am trying to think of how I can improve myself and I am sure I will learn from my mistakes. Hopefully, after one month I am able to give some small advice to everyone who is planning to teach a language as well.

Okay, but now let’s move the topic to food! Like you could imagine I am trying to save money right now in order to finance the volunteering. My parents are angels and still give me some support and I also have saved money during my prior job, but I still try to not spend too much money for groceries or eating out. One dish which is super budget friendly and easy to make is Chana Masala. Of course if anyone who is from India would read this recipe might think that it is not 100% authentic, but I recreated it from the Chana Masalas I have eaten so far and I promise it has been one of my favorite comfort foods.

Serves 2-4 people:

  • 1 tsp cumin seeds
  • 1 tsp masala
  • 1/2 cardamon
  • 1tsp curry powder
  • 1 tsp ginger
  • 1 clove garlic
  • 1/2 onion
  • 1 tsp agave syrup
  • 1 can chickpeas
  • 1 can tomatoes
  • 1 tbsp coconut oil
  • optional: Coriander

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Preparation:

  1. Finely chop onion, ginger and garlic
  2. Heat up coconut oil in a pan
  3. Add onion, ginger, garlic and the spices and fry them until golden, then add agave syrup and let it fry for one more minute
  4. Add canned tomatoes and chickpeas and let it simmer for 20 minutes, add some water if needed
  5. Eat it plain or serve it with freshly chopped coriander and rice

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