Gluten-Free Chickpea Curry (Chana Masala)

Ingredients

• 2 cans (15 oz each) Canned Chickpeas
• 1 large Onion
• 2 medium Tomato
• 1 tablespoon Ginger-Garlic Paste
• 1/2 teaspoon Turmeric Powder
• 1/2 teaspoon Red Chili Powder
• 1 teaspoon Cumin Powder
• 1 teaspoon Coriander Powder
• 1/2 teaspoon Garam Masala
• 1/2 teaspoon Aamchur (Dried Mango Powder)
• 2 tablespoons Vegetable Oil
• 1 cup Quinoa
• 2 tablespoons Fresh Cilantro
• to taste Salt

Instructions

1. 1Measure the 1 cup of quinoa and rinse it under cold water. Place the rinsed 1 cup of quinoa in a medium saucepan with 2 cups of water and a pinch of salt. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 15 minutes, or until the water is absorbed and the quinoa is tender. Remove from heat and let it sit, covered, for 5 minutes.
2. 2While the quinoa cooks, prepare your vegetables. Finely chop the 1 large onion. Finely chop the 2 medium tomatoes. Rinse and drain the 2 cans (15 oz each) of canned chickpeas.
3. 3Heat the 2 tablespoons of vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium heat (350°F / 175°C). Add the chopped 1 large onion and cook, stirring occasionally, for 8-10 minutes, or until the onion is soft and golden brown.
4. 4Add the 1 tablespoon of ginger-garlic paste to the pot and cook, stirring constantly, for 1 minute until it smells fragrant.
5. 5Stir in the chopped 2 medium tomatoes, 1/2 teaspoon turmeric powder, 1/2 teaspoon red chili powder, 1 teaspoon cumin powder, 1 teaspoon coriander powder, 1/2 teaspoon garam masala, 1/2 teaspoon aamchur, and salt to taste. Cook, stirring occasionally, for 5-7 minutes, until the tomatoes have broken down and the sauce has thickened slightly.
6. 6Add the drained 2 cans (15 oz each) of canned chickpeas to the pot and stir to coat them in the sauce. Reduce the heat to low, cover the pot, and simmer for 10-15 minutes, stirring every few minutes, allowing the flavors to meld. The curry is ready when it has a thick sauce and the chickpeas are heated through.
7. 7Chop the 2 tablespoons of fresh cilantro. Stir most of the chopped 2 tablespoons of fresh cilantro into the curry, reserving some for garnish.
8. 8Serve the Chickpea Curry hot over the cooked 1 cup of quinoa. Garnish with the remaining chopped 2 tablespoons of fresh cilantro.

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