More school lunches.

Tonight I made a nice blend of chick peas (garbanzo!) and tomatoes and an Indian spice mix. Specifically, Chana. The more I learn about Indian food the more specific I see each spice mix is for a particular vegetable accompaniment. This one includes a blend of coriander seeds, salt, dry mango, pomegranate seeds, red chili, cumin, kachri (apparently a variety of cucumber), black pepper, fenugreek, cloves, mint, nutmeg, ginger, cassia, cardamom, and mace. Needless to say I buy the blend and don't make this myself. After you saute some onions, add chopped tomatoes, the spice mix, and chickpeas then add water and let it simmer, covered, for 40 minutes. The reduction concentrates the flavors; it's a delicious dish! I added some boiled potatoes and steamed broccoli with rice to the container and have a week's worth of frozen lunches.