Chana Masala with Quinoa
A classic Indian chickpea curry, simmered in a spiced tomato-onion gravy, paired with protein-rich quinoa. A comforting and wholesome meal, perfect for a summer lunch.
Ingredients
- Quinoa80 g
- Onion80 g
- Tomato100 g
- Garlic5 g
- Oil8 g
- Salt3 g
- Chickpeas180 g
- Ginger5 g
- Green Chili5 g
- Cumin Powder2 g
- Coriander Powder2 g
- Turmeric Powder2 g
- Red Chili Powder1 g
- Garam Masala2 g
- Cilantro5 g
- Water150 ml
Instructions
- 1Step 1
Step 1: Rinse quinoa thoroughly under cold water. In a small pot, combine quinoa with 160ml water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until water is absorbed.
- 2Step 2
Step 2: While quinoa cooks, finely chop the onion and tomato. Mince ginger, garlic, and green chili.
- 3Step 3
Step 3: Heat oil in a medium saucepan over medium heat. Add chopped onion and sauté for 4-5 minutes until golden brown.
- 4Step 4
Step 4: Add minced ginger, garlic, and green chili. Sauté for 1 minute until fragrant.
- 5Step 5
Step 5: Stir in chopped tomato, cumin powder, coriander powder, turmeric powder, red chili powder, garam masala, and salt. Cook for 5-7 minutes, stirring occasionally, until tomatoes soften and oil separates.
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