Chana Masala

Here’s a low-fat, low sodium version of a favorite Indian recipe. A lengthy simmering is what builds complex layers of flavors, and adding basmati rice and chapatis completes the meal perfectly. Ulhaas!

Chana Masala
Serves 4

1/4 cup almonds
2 five-inch pieces ginger, peeled
4 garlic cloves, peeled
1/2 medium yellow onion
3/4 teaspoon freshly ground black pepper, divided, plus

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Fat-Free Hummus

I decided to create some hummus today that had no tahini (no fat) and no salt. That means that seasonings had to play center stage. This delicious result is still brimming with Middle Eastern flavors, and it is going to become a staple in our home. We’ll spread it on crackers for a quick bite, on sandwiches instead of mayonnaise, … Read more

Couscous with Chickpeas, Fennel, Olives, and Citrus

I love Middle Eastern flavors, and couscous is a classic vehicle for carrying richly flavored foods, such as dishes of chickpeas. If you do decide to use this as a side dish to some spicy skewers, try adding a yogurt and cucumber sauce, too.

Couscous With Chickpeas, Fennel, and Olives

Serves 2

1 large fennel bulb, trimmed and … Read more

New Mexican Chili and Beans

I lived in Taos, New Mexico for many years and developed this recipe from inspiring pots of chili bubbling on the backs of neighbor’s stoves. When I first moved there, I was cooking on a wood stove, and having a big pot of stew or chili keeping warm was not just welcoming, it was practical.

Chili lends itself to improvisation. … Read more