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Chana Masala with quinoa

A healthy and wholesome meal, ready in a few minutes which is enjoyed by the whole family.
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Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings: 6
Cuisine: Indian
Ingredients Method

Ingredients
  

For Chana Masala:
  • 4 cans of 300 grams boiled chickpeas (Bonduelle bio from Edeka)
  • 1 medium onion
  • 4 medium potatoes
  • 1 Tbsp ginger-garlic paste
  • 1 cup chopped canned tomatoes (from aldi) (substitute: 2 chopped tomatoes or 1 cup tomato puree)
  • 2 tsp coriander powder
  • 1 tsp turmeric powder
  • 1/2 tsp red chili powder (adjust to preferred spice level)
  • 1/2 tsp cumin powder
  • 1 tsp salt
  • 1/2 tsp dried fenugreek leaves (kasuri methi)
  • 2-3 Tbsp oil
For quinoa:
  • 2 cups bio tricolor quinoa (brand Schneekoppe from Aldi)
  • 3 cups vegetable stock (substitute: water)
  • 1 tsp salt

Method
 

For quinoa:
  1. Put the quinoa into a strainer and wash under running water for a few minutes to remove the bitter top layer.
  2. Shake off excess water, then transfer to a pot.
  3. Add 3 cups of stock/ water and salt. Cover and let cook on medium low heat for 30 minutes.
For chana masala:
  1. Heat oil on medium heat in a pot.
  2. Thinly slice the onion.
  3. Add the onion to the pot and saute for 2 minutes.
  4. Add the ginger-garlic paste, tomatoes/ tomato puree, all the spices and salt.
  5. Mix well and let cook on low heat for 5-7 minutes.
  6. In the meanwhile, wash and peel the potatoes. Dice in about 2 cm pieces.
  7. Add the potatoes to the pot. Mix and let cook for on low heat for another 5 minutes.
  8. Drain the excess water from chickpea cans by putting into a strainer and wash them under running water for a few seconds.
  9. Add the chickpeas to the pot, along with 2 cups of water. Mix well.
  10. Cover and let cook on low heat for 15 minutes.
  11. After 15 minutes, stir the chickpeas and crush some of the chickpeas using a hand masher or a spatula.
  12. Cover and let cook for another 5 minutes.
  13. Turn off heat, add the kasuri methi and mix well.
  14. Serve alongside quinoa. Spice it up with some coriander chutney.