DON’T GIVE UP FLAVOR
Not eating meat for Lent is an easy sacrifice with these recipes
What to serve for dinner on Fridays during Lent can prove something of a head-scratcher if you want to refrain from eating meat but are not a fan of baked or fried seafood dishes.
Sure, you can order pizza or fill up on grilled cheese sandwiches, but that can quickly get old. That’s especially the case when there are so many wonderful plant-based dishes that are not only inexpensive and easy to whip up in short order but just as filling as a meal centered around meat.
The recipes here offer two examples.
The first takes a favorite fishfry side dish — potato-and-cheese pierogies — and deconstructs it into a filling, stick-to-your ribs casserole.
The second is an easy, gently spiced onion-and-tomato curry that features chickpeas simmered in a fragrant blend of herbs and warming spices.
Both are made in one pan or pot, making for easy cleanup.
CHANA (CHICKPEA) MASALA
This naturally gluten-free, vegetarian recipe has an incredible depth of flavor for something that comes together so quickly. I only added one jalapeño to keep it tame, but you could double the amount or use chopped Thai green, or bird’s eye, chiles for even more spice. Eat it right out of the pan or, to stretch out the number of servings, dish over white or brown rice.
Makes: 4 servings
3 tablespoons vegetable oil 1 medium yellow onion, finely diced 1 tablespoon ground cumin
Sea salt
5 cloves garlic, minced 2 tablespoons fresh ginger, minced ½ cup fresh cilantro, chopped, plus more for garnish
1 large jalapeño, seeded and chopped
1 tablespoon ground coriander 1 teaspoon chili powder
1 teaspoon ground turmeric 1 28-ounce can finely diced tomatoes
2 15-ounce cans chickpeas, rinsed and drained
Sugar
1 teaspoon garam masala
Juice ½ lemon, plus more to taste Rice or roti, for serving, optional
1. Heat a large saucepan over medium heat. Once hot, add oil, onion, cumin and a generous pinch of salt.
2. Add garlic, ginger, cilantro and chopped jalapeño and stir to combine. Add ground coriander, chili powder and turmeric and stir to coat. Add a little more oil at this point if the pan is looking dry.
3. Add canned tomatoes and chickpeas and another pinch or two of salt. If the mixture looks too thick, add a little water.
4. Increase heat to mediumhigh until it reaches a rolling simmer, then reduce heat to low or medium-low and maintain a simmer (uncovered) for 15 to 20 minutes, or until thick and stewlike. Stir occasionally.
5. When the masala is thickened and bubbly, taste and adjust seasonings as needed, adding more salt for saltiness, chili powder for heat or, if desired, a bit of sugar for sweetness (and to offset the heat of the chilies).
6. Remove from heat and add lemon juice and garam masala. Stir to mix, then let cool slightly before serving. Enjoy as is or pair with white or brown rice and/or roti. Leftovers will keep covered in the refrigerator up to 4 days, or in the freezer up to 1 month.