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  • Sister Clare Josef-Maier

Hearth & Table - February 27, 2020

Some days, nothing hits the spot quite like Indian food. (Or, for some of us, that's most days.) This week was a treat as the aroma of garlic, ginger, masala spice, and paprika filled the air for hours while the meal was prepared and eaten. It was a great reminder that so much of our enjoyment of food has to do with our sense of smell! This is a dish we are likely to see again in the near future...

Chana Masala

Serves 8


2 tablespoons vegetable oil

2 onions, diced

6 cloves garlic, sliced thinly

2-3 inches ginger root, peeled & grated

2 tablespoons garam masala spice blend (

2 teaspoons paprika

1 lg can diced tomatoes, with juice

3 cans garbanzo beans, drained & rinsed

Salt to taste (start with 2 teaspoons and go from there)

1 1⁄2 cups water

1 can coconut milk

1⁄2 bunch cilantro (leaves & stems), chopped


1. In a large saucepan, heat the oil over medium heat, then add the onions. Cook about 10 minutes, until the onions are translucent & slightly browned. Add the garlic, ginger, garam masala & paprika, and cook 5 minutes more.

2. Add the tomatoes and cook until most of the liquid has evaporated and the tomatoes darken.

3. Add the garbanzo beans, 2 teaspoons salt and the water. Bring to a boil, then turn down the heat and simmer for 10 minutes. Add the coconut milk and cilantro, taste for seasoning, then serve over rice.

Mango Lassi

Serves 6


3 cups frozen mango cubes

3 cups nonfat yogurt

1 1⁄2 cups coconut milk

1⁄4 cup sugar


1. Blend everything in a blender until smooth, and enjoy!

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