Channa McSala

Channa McSala

(aka Chickpea Curry, aka “This Is What Happens When Irish People Make Indian Food”)

1 medium onion, diced
½ tsp salt
1 T oil
1 clove garlic, peeled & minced
1 T ground coriander
2 tsp ground cumin
1 pinch chili powder
1 tsp ground curry powder
1 28 ounce can diced tomatoes
1 cup tomato juice
1 15oz can chickpeas, rinsed & drained
3 T lemon juice
2 tsp paprika
1 tsp garam masala (if you can find it at specialty shops or Indian groceries. If not, just skip it)
2 tsp fresh ground ginger if you can get it (if not, substitute 1 t ginger powder)
2 c cooked rice

In a large saucepan, sauté onion and garlic until lightly browned. Sprinkle with salt. Pour into slow cooker with all other ingredients but ginger & rice. Cook on low 5-6h or high 2-4. About one hour before serving, add ginger & rice. Cook an additional hour on low. If you like the spices but need to tone them down, top each serving with a dollop of plain yogurt.


About Erin McCole Cupp
Erin McCole Cupp is a wife, mother, and lay Dominican who lives with her family of vertebrates somewhere out in the middle of Nowhere, Pennsylvania. Her short writing has appeared in Canticle Magazine, The Catholic Standard and Times, Parents, The Philadelphia City Paper, The White Shoe Irregular, Outer Darkness Magazine, and the newsletter of her children’s playgroup. She is a contributor to and has been a guest blogger for the Catholic Writers Guild. Her other professional experiences include acting, costuming, youth ministry, international scholar advising, and waiting tables. When Erin is not writing, cooking or parenting, she can be found reading, singing a bit too loudly, sewing for people she loves, gardening in spite of herself, or dragging loved ones to visitors centers at tourist spots around the country. Find out more about her novels and other projects at .

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