1 cup kasha - roasted buckwheat groats
2 cups water
dash of salt and pepper
1 teaspoon olive oil
1/2 onion, roughly chopped
4 Brussels sprouts, quartered
1 can chickpeas, rinsed and drained
1 tablespoon chana masala
Start by boiling the water; throw in the salt and pepper. While that's heating, toast the kasha in a pan over high heat for a couple minutes, till it starts browning, then transfer it to the boiling water. Reduce the heat for the pot to low, cover it, and let sit for ~12 minutes as the liquid absorbed.
In the still-hot pan, heat up some olive oil, then stir in the onion pieces and let them cook till they start turning black. They taste and smell so good when they're roasted like that! Then stir in the Brussels sprouts, mix them around a bit, and then add the chickpeas. While stirring, add the chana masala, 1/2 teaspoon at a time, and let it simmer.
Checked on the kasha, making sure the water is absorbed. Heat can be turned off at this point. If outer leaves of Brussels sprouts are starting to blacken, turn heat off for pan.