For quite some time now I have really wanted to cook something with chickpeas. Would you believe that I had no idea what they were until some of you introduced me to them?
I created this gravy to put over quinoa, and I don’t doubt that it would go great with chicken as well. I still haven’t experimented much with Indian cuisine, so the inspiration for this gravy came from some Indian spices. I had no idea what I was going to put into it until I was finished…love when that happens. 🙂
It came out thick, which I prefer, but you could easily add more liquid to it.
Quinoa with Spicy Chickpea Gravy
*created by Lori at creatingbeautyinthekitchen.wordpress.com
- 2 cups quinoa
- 4 cups water for quinoa + 1 cup for gravy
- 2 cans chickpeas
- 3 cloves garlic, minced or pressed
- 1/2 yellow onion
- 2 tsp olive oil
- 2 tsp white cooking wine
- 1-2 tsp garam masala
- 1/2 -1 tsp ginger
- Black pepper
- Measure out and rinse the quinoa.
- Put 2 cups of water into a saucepan and boil.
- When the water comes to a boil, add in the quinoa until it begins to boil again.
- Reduce to medium heat, place a lid on the saucepan, and let simmer for about 12 minutes or until it has sucked up all the water.
- When this is finished, take it off of the heat, stir it, cover again, and let sit for 15 minutes.
- While the quinoa is cooking, chop up the onion and saute them in a bit of olive oil.
- After draining and rinsing the chickpeas, blend them in a food processor with one cup of water until it gets the consistency of gravy.
- Add the blended chickpeas into the pan with the onions. Now add all your spices, the olive oil, and the cooking wine. Cook on medium to low heat, stirring regularly.
- When everything is ready, serve the gravy over the quinoa.