Vegan Chana Masala with Quinoa

Ingredients

• 1 cup Quinoa
• 2 cans Canned Chickpeas
• 1 medium Onion
• 2 medium Tomato
• 1 tbsp Ginger-Garlic Paste
• 2 tsp Spices (cumin, coriander, turmeric, garam masala, chili powder)
• 1 cup Vegetable Broth
• 2 tbsp Oil
• 1/4 cup Cilantro

Instructions

1. 1Measure the 1 cup of Quinoa into a medium saucepan. Add 2 cups of water and a pinch of salt if desired. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes, or until all the water is absorbed and the quinoa is fluffy. Remove from heat and let stand, covered, for 5 minutes.
2. 2While the quinoa cooks, prepare the chana masala. Heat the 2 tablespoons of Oil in a large pot or Dutch oven over medium-high heat (375°F / 190°C). Add the 1 medium Onion, chopped into 1/2-inch pieces, and cook, stirring occasionally, for 8-10 minutes, or until softened and golden brown.
3. 3Add the 1 tablespoon of Ginger-Garlic Paste to the pot. Cook, stirring constantly, for 1 minute until fragrant.
4. 4Add the 2 medium Tomatoes, chopped into 1/2-inch pieces, and the 2 teaspoons of Spices (cumin, coriander, turmeric, garam masala, chili powder). Cook, stirring, for 5-7 minutes, or until the tomatoes have softened and broken down.
5. 5Add the 2 cans of Canned Chickpeas (drained and rinsed) and the 1 cup of Vegetable Broth to the pot. Stir everything together. Bring the mixture to a simmer, then reduce the heat to medium-low (300°F / 150°C), cover, and cook for 15-20 minutes, stirring occasionally, until the sauce has thickened slightly and the flavors have melded. The chickpeas should be tender.
6. 6Stir in most of the 1/4 cup of Cilantro, reserving some for garnish. Serve the Chana Masala hot over the cooked Quinoa, and sprinkle with the remaining Cilantro.

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