Student Health Services and Feed the Pack Pantry are partnering together to offer a meal kit with cooking class for students staying on or near campus this month.
During the week of Dec. 7th -11th students can pick up their meal kit from the Feed the Pack Pantry during business hours.
Each meal kit includes a recipe created by Student Health’s Registered Dietitians and a how-to video demonstrating how to cook the meal kit recipe.
Drop-in for a virtual Lunch & Learn drop-in on Monday, December 14th at 12 pm via Zoom where you can chat and asks your nutrition questions to the Feed the Pack Pantry staff and SHS Registered Dietitians.
Everyone is welcome to join and make this recipe at home!
Channa Masala (Chickpea curry)
Makes 2 servings
1 tbsp oil (canola, olive, butter, ghee, grapeseed, etc)
½ yellow onion, chopped
½ jalapeno, (remove seeds to control heat if desired, add more jalapeno for greater heat)
2 garlic cloves, minced
½ inch ginger, minced
1 tsp ground cumin
1 tsp ground coriander
½ tsp ground turmeric
½ tsp Garam masala
Salt, to taste (start around ½ tsp)
1 can chickpeas, drained and rinsed
15 oz can tomato, crushed or diced
Heat skillet or pot over medium heat. Add oil to the pan, once hot, add chopped onions. Cook onions down until translucent. Once translucent, add minced garlic, ginger and chopped jalapeno. Cook until fragrant, about 30 seconds. Add spices and toast, another 30 seconds. Add chickpeas and tomato and bring to a boil then simmer for 15-30 minutes, stirring occasionally, until desired thickness. Serve warm over rice.