Color Full Table: Chana Masala

Monday, January 31, 2011

Chana Masala

After making a garbanzo-stellina soup over the weekend, I had some garbanzo beans left and my darling husband asked for chana masala. So while poking around online I found a recipe and gave it a shot. It was delicious! And (very) low in fat (only one teaspoon of oil)! Of course the dish would be tastier with ghee or even just butter, but I aim for the tasty and healthy, not the tasty and indulgent. The rice cooker made brown basmati rice for me (to which I added turmeric for taste and color) and I steamed some cauliflower to fill out the plate. At the table we topped the chana masala with mango chutney (from a jar) and the sweetness really deepened the complexity of the dish.

Alright, I know what you've been waiting for. Here's my plate:

I would like to credit my husband, who took this photo. He has voiced the opinion that my food photography is not the best so I guess he decided to help me out. :)

According to my calculations, this recipe serves 3 at 6 WW points plus per serving.

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About Color Full Table

Most of the cooking in our house is done by me, Rose. I am a vegetarian; my husband is an omnivore. I do not cook meat. Sometimes my husband wants meat for dinner and he gets down with his grill skills. The result: most days our meals are vegetarian but some days they are not. We have several health issues that I try to address through our diet: 1) a growing child who needs nutrients, fats, proteins, and vitamins to grow and develop; 2) a woman who is trying to develop healthier eating habits for herself and lose some weight while she's at it and; 3) a man who has high blood pressure in his family, is borderline high blood pressure himself, and wants to support his healthy life style choices with healthy diet choices.

We like food with color!