Another fabulous Thursday at Mohubbs has come and gone.

Thursday we dined on “I am mighty” chana masala, “I am smooth” hummus, and naan as your reward for being so generous with donations last week.  The taste was spot on but the proportions weren’t. After 82 people we had scrapped the bottom of the pot. Sorry to all the late comers that had to go home hungry, but live and learn. Next week we will make sure there is enough for everyone to have seconds if they want.

Chana Masala Recipe:
2 ½ C cooked chickpeas
1 large sliced onions
2 C chopped tomatoes
2 cubed potatoes
2 minced cloves garlic
2 ts minced ginger
1-2 creen chillie
1 ts cumin seeds
1ts onion seeds
1.5 ts turmeric
1.5 ts salt
2 ts gram masala
2 ts coriander
1/4 ts pepper
2 tb fresh coriander leaves
Heat the oil in the pot until hot. Add the onion and cumin seeds and watch them pop–around 20 seconds. Add the chopped onions and fry until they are lightly browned. Add ginger, garlic and chillie. Stir fry on medium heat. Then add the chopped tomato and stir-fry for about 5 mins on medium-to-high,add spices. Stir it all thoroughly on medium flame. Add the potatoes and enough water to cover, bring to boil then simmer. After 20 mins – add the chickpeas. Stir it all up – and add another small glass of water to the pot. Bring to a fierce boil and then turn the flame down to simmer the pot for a while – with the lid partially on. Add the coriander leaves just before serving.

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