Sometimes the only thing that will do is a plate of chana masala (Indian chickpeas with tomato). Today was a relatively cool and rainy day, which is a nice break from how insanely hot it’s been in our neck of the woods. We jumped on the opportunity to use the kitchen to its fullest capacity, which is a total chore on hot days. I worked on the tamarind quinoa while Trevor made the chana masala. We had onions, ginger, garlic, spices, cans of coconut milk and tomatoes everywhere! It was worth it, though; this flavourful curry over creamy coconut milk laced quinoa was so nice this evening. Not pictured, but I gave myself a good dose of Indian lime pickle, which is eaten along side and gives a wonderful zippy bite that I just can’t do without.
I always use this recipe for chana masala, and the tamarind quinoa (featuring peas and raisins, who are quite the dynamic duo) is from the cookbook Appetite for Reduction.