My Chana Masala with Quinoa

Ingredients

• chickpeas400 g canned chickpeas, drained and rinsed
• 🍚1 cup quinoa, uncooked
• 🧅1 medium onion, finely chopped
• 🧄2 cloves garlic, minced
• 🫚1 inch ginger, grated
• 🍅1 medium tomato, diced
• 🧡½ tsp turmeric powder
• 🤎1 tsp cumin powder
• 🌿1 tsp coriander powder
• 🌶️½ tsp garam masala
• 🌶️¼ tsp cayenne pepper (optional)
• 🥫400 g canned crushed tomatoes
• 🥣½ cup vegetable broth
• 🌻2 tbsp cooking oil
• 🌿 fresh cilantro, chopped, for garnish
• 🧂 salt and black pepper, to taste

Method

1. 1Rinse quinoa thoroughly under cold water. Combine quinoa with 2 cups of water in a pot, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until water is absorbed and quinoa is fluffy. Set aside.
2. 2Heat oil in a large pot or Dutch oven over medium heat. Add chopped onion and sauté until translucent, about 5-7 minutes.
3. 3Stir in minced garlic and grated ginger, cooking for another minute until fragrant. Add diced fresh tomato and cook for 2-3 minutes, softening slightly.
4. 4Add turmeric, cumin, coriander, garam masala, and cayenne pepper (if using). Cook for 1 minute, stirring constantly, until aromatic.
5. 5Pour in crushed tomatoes and vegetable broth. Bring to a gentle simmer, then add the drained and rinsed chickpeas. Stir well to combine.
6. 6Reduce heat to low, cover, and let the chana masala simmer for 15-20 minutes, allowing the flavors to meld. Stir occasionally.
7. 7Season with salt and black pepper to taste. If the curry is too thick, add a splash more broth or water.
8. 8Serve the hot chana masala over the fluffy quinoa, garnished with fresh cilantro.