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.
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.
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
1 cup cooked quinoa
2 tablespoons parsley
1 to 2 tablespoons lemon juice
- 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.
- 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.
- Serve the turmeric chickpeas over the rice and sprinkle with cilantro. Serve with lemon wedges and contemporary avocado.
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!