



Chana Masala

Glover, Veganuary's co-founder, is "a curry man," according to Land. In honor of him and Veganuary, I've adapted this recipe from Madhur Jaffrey, author of cookbooks including the new "Vegetarian India," actress and source for all things amazing and Indian. I've kept the spirit and spice of her recipe but streamlined the ingredients -- mostly dried spices -- to keep things cheap and cheery. Amchoor, dried mango powder, is awesome, but lemon juice is cheaper, easier to come by and still provides a tart thrill.

Serve chana masala with brown basmati rice or with naan or chapati, gorgeous Indian flatbreads. It's an easy, beany way to celebrate 2016, the International Year of Pulses.

2 tablespoons canola or coconut oil

2 medium onions, minced

3 cloves garlic, minced

1 jalapeno, minced (optional but terrific)

1 tablespoon cumin

1 tablespoon coriander

1/2 teaspoon ground cayenne

1 teaspoon turmeric

1 tablespoon amchoor or the juice of 1 lemon

2 teaspoons paprika

2 tomatoes, chopped or 1 15-ounce can tomatoes

1 cinnamon stick

4 cups home-cooked chickpeas or 2 15-ounce cans chickpeas, plus reserved chickpea broth

sea salt to taste

optional garnish -- a handful fresh coriander, chopped coriander and/or a 2-inch piece of fresh ginger, chopped into matchsticks

Heat oil in a large soup pot over medium-high heat. Add minced onions and garlic. Add minced chili, if desired. Cook, stirring, for about 10 minutes, or until the vegetables soften and turn into a golden paste.

Stir in coriander, cumin, cayenne, turmeric and paprika.

Add tomatoes, cinnamon stick, amchoor or lemon juice.

Stir in chickpeas and 1/2 cup of chickpea broth or water. Reduce heat to low.

Cover and simmer for 20 minutes. Remove cover and give mixture a stir. The sauce should be thick enough to coat the chickpeas. If it seems too soupy, continue cooking, uncovered for another 5 minutes or so.

Season with sea salt to taste, garnish with chopped coriander or ginger. Or both.

Covered and refrigerated, chana masala keeps for several days and the flavors are even richer the day after you make it.

Serves 6 to 8.