A Chana masala recipe with a quinoa twist! It’s already a great tasting chickpea curry, and adding quinoa into the mix will turn this Indian favorite into a complete protein. This dish is easy to prepare and a perfect vegetarian entree.
15oz can CHICKPEAS
15oz can DICED TOMATOES
1 lg ONION (chopped)
½ cup QUINOA
1 HOT PEPPER (finely chopped)
4-5 cloves GARLIC (finely chopped)
½ cup CILANTRO (chopped)
1 tsp CUMIN SEEDS
1 tsp CUMIN
1 tsp CORIANDER
½ tsp CHILI POWDER
½ tsp TURMERIC
1 tsp GARAM MASALA
2 Tbsp OLIVE OIL
1/8 tsp ASAFOETIDA (optional–really OPTIONAL!!!–don’t NOT make this dish because you don’t have this ingredient.)
SALT and PEPPER, to taste
1½ cups WATER
In a skillet, heat your oil on med. high heat. Add cumin seeds and asafoetida–the asoafoetida (also called “hing”) is OPTIONAL. Stir until seeds brown and crack–this will happen really fast, so don’t walk away from the skillet. Add garlic and continue stirring. Add chopped onions and hot pepper. Saute ingredients for 3-5 minutes.
Add turmeric, coriander, cumin, and chili powder. Stir thoroughly into onion mix.
Add quinoa and diced tomatoes.
Stir and allow skillet to come to a simmer.
Add chickpeas (rinsed and drained), salt to taste, and 1½ cups water. Bring skillet to a boil, then reduce heat to a simmer, cover and let simmer for 15 minutes (without stirring).
After the 15 minutes, stir in the garam masala. Using a fork, smash half the chickpeas in the skillet–this will add a nice texture to the dish.
Stir in the chopped cilantro.
And that’s it. Chana Masala with a quinoa twist.
Hope you like it.
And for another tasty Indian inspired dish, try this Eggplant Curry Recipe.