Caitlin is my oldest friend. We grew up on the same street and were pretty much inseparable for much of our childhood. We lost touch after high school but reunited by chance years later. Since then we have remained close.

Last year Caitlin moved to the UK with her partner Owen. This past Christmas to my delight they came home for a visit. I decided to take advantage of the little time we had and asked Caitlin if she would come cook with me.

Caitlin is a life long vegetarian and a wonderful cook; I was more than eager to learn one of her regular dishes. The night Caitlin was supposed to come cook with me just so happened to be one of the coldest days this winter has offered us here in Toronto – so of course our pipes decided it was as good a time as any to freeze. Thankfully Danie lives next door and graciously offered her home for us to cook. In the end it worked out to my advantage – I got my cooking lesson and enjoyed an amazing meal along with great company, minus the clean up and dishes! Thank you Caitlin (and Danie) for such a wonderful night.

6 large portions 

1 tbsp coconut oil or ghee

2 medium onions, chopped

3 cloves of garlic, minced

1 tsp fresh grated ginger

1 tbsp curry paste, hot or mild depending on how much heat you like.

1 tbsp ground coriander

2 tsp ground cumin

2 tsp cumin seeds, toasted and ground

1 tsp garam masala

1 can of diced tomato, with juice

2/3 cup water or veg broth

2 cans of chickpeas, drained and rinsed

Heat the coconut oil or ghee in a large skillet. Add the onion, garlic, ginger and saute over medium heat for about 5 minutes or until browned. Reduce heat to medium-low and add the curry paste, coriander, cumin, cumin seeds and garam masala. Cook the onion mixture with the spices for a few minutes then add the tomatoes with the juices making sure to scrape up any bits that may be sticking to the skillet. Now add the water or veg broth and chickpeas. Simmer for 30-45 min, the longer the better.You may need to add a little more water or broth, depending on simmer time ( don't let it dry out )

Rice, cook according to package

Topping:

2 ripe tomato, chopped

1 red onion, diced

1/3 cup fresh cilantro, chopped

1 lemon, juice of

salt and pepper, to taste

In a medium bowl mix together the tomato, onion, cilantro, lemon, salt and pepper.

To serve, On a plate add some rice, dish up the channa and top with a heaping spoonful of tomato, onion and cilantro. Finish it off with a dollop of organic plain yogurt. Oh and don't forget the super easy to make and delisious naan bread! Enjoy.