Lucy's Chana Masala (Chickpea Curry) and Matt's Rice Pudding

By request, Lucy’s recipes make an encore appearance today! But Matt adds a sweet finish because you can’t keep him out of the galley. In fact, if you start cooking this he’ll likely pop up and finish it for you, which is handy albeit annoying.

Chana Masala

1 large onion
2 cloves garlic
1 tablespoon garam masala* or curry powder
1 teaspoon turmeric
1/2 teaspoon cayenne or red chili flakes
1 can of diced tomatoes with liquid
1 can of chickpeas, drained and rinsed
1 cup vegetable broth
salt and pepper to taste

*Garam Masala is a handy spice mix to have aboard, but if you are like Matt and prefer having whole spices around (they last longer!) then you can easily make garam masala but tossing together a mix of coriander, cumin, cinnamon, and whatever else you might have. If grinding whole seeds to make the recipe, I recommend toasting the seeds in a dry pan before starting the onions.
Saute the onions until they begin to brown. Add the garlic and continue cooking until browned and aromatic. Add the spices and fry with the onions, making a thick paste. Add the can of tomatoes and deglaze the pan with the liquid. Add the chickpeas and broth; simmer for at least 15 minutes, but really as long as you like. Season to taste with salt and pepper. Remember if you used canned tomatoes and canned chickpeas it can be easy to go overboard on the salt, so you won't need much.
Serve with cooked rice, basmati preferred but any will do. Use a clean spoon and make a double batch of rice, because next you'll want to make….

Stovetop Rice Pudding

Remaining cooked rice (2 servings)
1/2 cup sweetened condensed milk or 1 cup evaporated milk + 1/4 cup sugar
2 cups water
2 tablespoons Birds custard powder or 1/2 teaspoon vanilla

Add milk and water to the pan with the rice and stir. Simmer until thickened. If adding custard powder, mix the 2 tablespoons in a separate bowl with 2 tablespoons of water (make a slurry) then add to the pudding. Flavor with your choice of fruit, coconut, a dash of vanilla, or cardamom. 

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  1. Replies
    1. You are welcome! We're about to test the kambucha!

    2. I wish you a sweet drink!

      Here are our results of The Independence marvelous master recipes
      Delicious! Thank you!
      Now, if the Independence could share their spectacular pizza dough recipe, our cruising life would be much improved.

    3. Glad you enjoyed! And it's so gentle on the budget too. This sounds creepy, but we couldn't help but notice the Boat Galley Cookbook on your shelf- we use pizza dough on page 399. We also passed you today on our way from Green Turtle to Marsh Harbour!

    4. Oh! I had the treasure in my hands already! Thanks!

      We're a bit up north now. We hope to see you guys around.

  2. Lately, I've been feeling like a really lousy cook whenever it's Monday . . . I wonder why. Lol. Thanks for another great recipe!

    Stephanie @ SV CAMBRIA

    1. Ah, lol. There's a reason we only publish recipes on Mondays. The other 6 days are mac and cheese!

  3. Have you ever put spinach in your channa masala? I saw a container of the Harmony House stuff in the picture in your previous post.

    1. Good detective work! Another version calls for ginger (add same time as spices) and a bag of fresh spinach (add for last 2 minutes of cooking). It works ok with frozen spinach, but the dehydrated spinach didn't work for me- it's just tiny flecks and doesn't add any flavor. You could add bell peppers, or any extra veggie you have.


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