Chana masala with lemon coriander pilaf
(from Lamees’s recipe box)
Prep time: 10 minutes
Cook time: 30 minutes
Serves 2 people
Categories: Vegetarian mains
Ingredients
- 1 tin chickpeas, 1 clove garlic, 1 red onion, 2 medium tomatoes shopped or 1/2 tin chopped tomatoes, 1 dsp tomato paste, fresh coriander, chillia flakes, 1/2 tsp cumin, s+p, lemon juice, 1/2 cup water, 1/4 tsp each of cardamom, cinnamon, and coriander.
- For pilaf: 1/2 cup dry quinoa, 2 dsp turmeric, lemon juice, 1 cup stock, chopped coriander.
Directions
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Sautee garlic and onion in water on medium till soft and fragrant. Add spices, tomatoes, tomato paste and 1/4 cup water and simmer for 5 mins. Add chickpeas with rest of water and simmer for 5 more mins. Garnish with fresh coriander.
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Cook quinoa in stock by bringing to the boil, adding turmeting, lemon juice, pepper and 1/2 of the coriander. Cover and simmer until water is absorbed and quinoa is cooked. Stir in the rest of the coriander.