Slow-Simmered Chickpea and Spinach Curry over Lemon Quinoa

Ingredients

• 3 cups canned chickpeas, drained and rinsed
• 3 tablespoons avocado oil
• 1 large yellow onion, finely diced
• 1 tablespoon fresh ginger, grated
• 5 cloves garlic, minced
• 2 fresh green chilies, finely chopped
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon turmeric
• 1 tablespoon garam masala
• 1 teaspoon smoked paprika
• 1 can (28 oz) crushed tomatoes
• 3/4 cup coconut milk
• 5 ounces baby spinach
• 1 cup quinoa, rinsed
• 1 lemon
• 1/2 cup fresh cilantro, chopped
• 1 small red onion, thinly sliced
• 2 tablespoons rice vinegar
• 1 teaspoon sugar
• 1.5 teaspoons salt

Instructions

1. 1

   Start the relish: toss the sliced red onion with the rice vinegar, sugar, and a pinch of salt. Set aside to pickle while you cook, tossing occasionally.

2. 2

   Start the quinoa: combine the quinoa with 2 cups water and 1/2 teaspoon salt in a saucepan. Bring to a boil, cover, reduce to low, and simmer 15 minutes. Off the heat, rest 5 minutes covered, then fluff with the zest and juice of the lemon and half the cilantro.

3. 3

   Build the curry base: heat the avocado oil in a wide, heavy pot over medium heat. Add the diced onion with a pinch of salt and cook 10-12 minutes, stirring often, until deeply golden at the edges.

4. 4

   Add the ginger, garlic, and green chilies and cook 2 minutes until fragrant, lowering the heat if the garlic threatens to brown.

5. 5

   Add the ground cumin, ground coriander, turmeric, and smoked paprika and fry 45 seconds, stirring constantly, until the spices darken slightly and smell toasted.

6. 6

   Pour in the crushed tomatoes, add the garam masala and remaining salt, and simmer uncovered 15 minutes, stirring occasionally, until the sauce thickens and the oil begins to separate at the edges.

7. 7

   Stir in the chickpeas and coconut milk and simmer gently 10 more minutes so the chickpeas absorb the sauce.

8. 8

   Fold in the spinach a handful at a time until just wilted. Taste and adjust salt.

9. 9

   Spoon the lemon quinoa onto four warm plates, ladle the chickpea curry alongside, and top with the pickled red onion and remaining cilantro.