Gluten Free? Let us introduce you to Jovial Brown Rice Pasta. Great texture, flavorful without tasting…well…too good for you. I love it topped with a simple Chana Masala.
Sauté one medium yellow onion in a neutral oil (canola is great), diced until it’s translucent and just starting to brown. Add crushed fresh garlic (I like four or five cloves). Continue to sauté, but over lower heat so garlic doesn’t brown. Add a teaspoon or two of crushed ginger and then… Stir in:
1 Tablespoon of Garam Masala
1 Teaspoon ground cumin
1 Teaspoon ground turmeric
2 teaspoons kosher salt
1 Teaspoon ground coriander
Stir to combine, cook for two or three minutes. Stir in two fifteen ounce cans drained rinsed chickpeas and one 28 ounce can diced tomatoes. Reduce to a simmer, cook till just beginning to thicken. Spoon over brown rice pasta, top with chopped scallions, cilantro, a big old dollop of Narragansett whole milk yogurt and a squeeze of fresh lemon.” – Maryjane Mojer, Store Manager
