Quinoa with Spicy Chickpea Gravy

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.

• Servings: 6-8
• Print

*created by Lori at creatingbeautyinthekitchen.wordpress.com

Ingredients:

• 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

Directions:

• 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.

You can also find me here on Pinterest, Facebook, or Instagram.