Good and Cheap

The concept is simple, yet profound, even life-changing for some. A free, downloadable cookbook containing healthy recipes for those with extremely tight budgets. "Good and Cheap" author Leanne Brown created the cookbook as a guide, mainly for Americans utilizing SNAP/food stamp benefits. In it, she provides inexpensive ways to create delicious, nutritious meals for under $4 per day. When we learned about this amazing resource, we felt compelled to share it with our readers. Everyone deserves to live a healthy life and we root for people like Leanne Brown who help that belief come to fruition. 

Check out her chana masala recipe below….we gave it a shot and it is INCREDIBLE. (See also: licking the bowl). 


Chana Masala - Ingredients

  • ½ tbsp ghee or ½ tbsp butter plus a splash of olive oil
  • 1 tsp cumin seeds
  • ½ cup onion, diced
  • 1 tsp garlic, finely chopped
  • 1 tsp ginger root, grated
  • ½ jalapeño, finely diced
  • 3 tsp coriander powder
  • 1 tsp turmeric
  • ¼ tsp cayenne powder
  • ½ tsp garam masala powder
  • 1 tsp smoked paprika
  • ½ tsp salt
  • 1 cup canned tomatoes, puréed
  • 2½ cups cooked chickpeas, drained
  • ½ cup water
  • Fresh cilantro & yogurt for garnish



  1. Let the ghee (clarified butter) melt in a small saucepan over medium-low heat. (Ghee is the traditional Indian choice, but you can substitute butter and a splash of olive oil if you can’t find ghee.) Once the ghee begins to sizzle, add the cumin seeds and stir for about 5 seconds.
  2. Add the onion and sauté for 2 minutes.
  3. Add the garlic and cook for 1 minute.
  4. Add the ginger and jalapeño and cook for 1 more minute.
  5. Add the spices and then the puréed tomatoes. Mix, then put a lid on the pan and let everything cook down for 5 to 10 minutes.

Once the tomato has reduced and the ghee starts to separate from the sauce, add the chickpeas and water. Mix, then bring it to a boil before reducing to a simmer. Cook for 10 minutes, then squish a few chickpeas with a spoon to thicken the sauce.

Garnish with yogurt and cilantro. For a full meal, serve over rice or with roti.




Recipe courtesy of :