We at FoodieTown are so excited to add Breanna MacDonald as a contributor. Brea, or locally known as the hilarious foodie Instagrammer @Tablefortynine, has been creating delicious festive winter dishes, like the purple cabbage and bean stew, that double down on the nutrition, affordable ingredients and the flavour. We are so lucky to have her as our contributor allowing us to publish her recipes on our site. PS, we can’t wait for the Table49 cookbook! But until then find her Patron account for recipes and tales of Sex & Sandwiches. Until then make this delicious chana masala recipe with yogurt flatbread. The leftovers can be used to fill samosas – recipe coming soon!
A comforting, affordable, and oh so nourishing Chana Masala to keep you warm and full and happy ♥️
As well a note to say: adding coconut and greens is not traditional, and every home has their own spice blend when making this.
Again, this is how I make it, there are thousands of Indian and Pakistani aunties, mothers, sisters, and chefs who make this better than I ever will, I encourage you to explore more deeply into the beautiful world of Indian food and culture and to listen to the voices that truly matter.
Serves 4 with leftovers, and keep those leftovers to use for recipes happening later in the week.
If you don’t feel like making your own spice blends, PLEASE, don’t use “curry powder,” check out Aman Dosanj ‘s (yep, Harry Dosanj’s talented sister) Paisley Notebook’s Spice Blends for some incredible local options.
As for the yogurt flatbread, a favourite of mine and yours since I first wrote it up a few years ago. Quick and delicious, this can be utilized for just about anything♥️
Chana Masala with Yogurt Flatbread by Table FortyNine
Course: DinnerCuisine: IndianDifficulty: Easy4
servings15
minutes30
minutes300
kcalIngredients
- Chana Masala
3 tbsp Ghee, oil, schmaltz or butter
4 cloves garlic
1 small or medium onion
1 inch ginger
1 1/2 tsp tumeric
1 tsp cumin
1/4 tsp cayenne or chili powder
1 tsp coriander
1 tsp chili flakes
1/2 tsp amchoor (optional)
3 tbsp tomato paste
2 15 oz cans chickpeas
2 15 oz cans full fat coconut milk
2 cups nice stock – chicken or vegetarian
1 bunch greens (kale, swiss chard, beet greens, spinach, mustard greens, etc.)
Optional: Yogurt, herbs, grated coconut, diced mango to serve
- Yogurt flatbread
2 cups flour
1 tsp baking powder
1 tsp honey
3/4 tsp salt
3 tbsp oil, melted butter, schmaltz, or melted ghee, plus more for pan
Directions
- Prepare your vegetables. Peel garlic, crush and mince. Dice onion. Mince ginger and add to garlic. If using greens with a hard stem, cut stem away and cut greens into bite sized pieces. If stem is edible cut it all up and set aside.
- Measure spices out into a small bowl.
- Head 3 tablespoons of oil in large pot over medium low heat. Add onion and cook until fragrant and slightly translucent. Add garlic and ginger, cooking until fragrant.
- Add tomato paste and spices, stirring to distribute evenly, then cooking briefly until the tomato paste turns a more brick red colour. In the meantime rinse your chickpeas under cool water. Add chickpeas, coconut, and broth and bring to a rapid simmer. Lower heat and add your greens. Allow to simmer uncovered for 15-20 minutes (you can also add your greens at the end if you prefer more bite to them).
- When chickpeas are buttery in texture remove about 2 cups of your stew to a bowl, mash with a potato masher. Return back to pat and stir in. Simmer longer if you want a thicker stew, shorter for thinner. Serve in bowls with a dollop of nice full fat yogurt, herbs, dried coconut and mango if you’d like.
- Yogurt Flatbread
- In a large bowl combine flour, baking powder, salt.
- Measure your yogurt into a bowl, mixing in sweetener of your choice and 1 tbsp of oil. Mix into dry ingredients until a shaggy dough forms.
- Lay dough onto slightly floured surface (only flour if your dough is looking wet and not dry). Knead until smooth. Divide into 6 balls and cover with a kitchen towel. Allow to rest for 10 minutes.
- Add a nice solid glug of oil to your heavy bottomed pan, turn to medium high heat. Roll out one of your balls with a rolling pin to 1/8″ to 1/2″ thick. Place carefully into hot oil. Cook until dough bubbles, flip, and cook for 30 more seconds, transfer to towel lined plate. Repeat process with remaining balls, adding more oil to pan if need be.
- Brush with melted butter while still warm and serve. You can also keep raw dough balls in fridge for up to two days in a sealed container, cooking as you please.
Recipe Video
Notes
- Use a heavy bottomed pan for this.
- Brush with butter that’s been melted with garlic and cilantro for an extra added treat.
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