Curried Chickpea Bowls with Quinoa

I’m generally hesitant to share a majority of these recipes on the positioning. It might simply be categorized as ‘too easy’ however I’m discovering as a busy household, I crave the 20 minute meals. This recipe is a stable begin for extra concerned meals however I discover it excellent as-is.

A few notes. This recipe isn’t very saucy. I initially made it once I didn’t have coconut milk, solely heavy cream. I really like a little bit of cream however after about 1/three of a cup, I discover issues to really feel a bit too wealthy. In fact, this recipe can also be excellent with the coconut milk.

Lastly, I’m positive I sound like a damaged file however make or discover a good curry powder mix. There may be nice variation amongst curry flavors from world wide. Use these chickpea bowls as an avenue to discover a number of totally different ones.

chickpea bowl

variations

Lentils: Exchange the chickpeas with cooked brown or inexperienced lentils. I wish to precook a batch of lentils for these bites after which use the opposite a part of the lentils for this bowl.

Greens/Greens: These chickpea bowls make for the proper meal base. Throughout the spring, I like so as to add hearty greens to the chickpeas. Throughout the summer season, zucchini and eggplant. Lastly, in fall and winter I like roasted squash or candy potatoes.

Vegan: Use the coconut milk instead of the heavy cream and drop the feta.

Curried Chickpea Bowls with Quinoa and Feta

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Substances

Chickpeas

2 teaspoons olive oil

2 shallots, minced

2 cloves garlic, minced

1 tablespoon curry powder

half cup cream or coconut milk

2 cups chickpeas

Vegetable broth, as wanted

Salt, as wanted

For serving

1 cup cooked quinoa

2 tablespoons parsley

1 to 2 tablespoons lemon juice

Feta


Directions

  1. Warmth a pot or dutch oven over medium-low warmth. Add the shallot and prepare dinner for three to four minutes, till mushy and aromatic. Stir within the garlic, cooking for one more 1 to 2 minutes. Add the curry powder, adopted by the cream or coconut milk.
  2. Add the chickpeas and a splash of vegetable broth or water. Cook dinner on low till the chickpeas are sizzling and tender, 6 to eight minutes. If wanted, add a splash or two of vegetable broth of coconut milk.
  3. Serve the turmeric chickpeas over the rice and sprinkle with cilantro. Serve with lemon wedges and contemporary avocado.

Notes

Ideas + Methods: In order for you your chickpeas to have a bit extra and/or thicker sauce, use extra coconut milk or cream instead of the vegetable broth.

Expend leftover substances: chickpeas, quinoa, coconut milk

In want of extra 20 minute meals? You’ll want to try the 20 minute tab on the recipe web page!

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