Ridiculously Easy Curried Chickpeas and Quinoa
“A high-quality curry powder is essential here because we’re relying on it for most of the seasoning. My favorite is Maharajah blend, which is fresh and flavorful but not hot. If you use a mild curry powder such as Maharajah, you can add as little or as much red pepper as you like to adjust the heat.”*
1 medium onion, chopped
2 cloves garlic, minced
1 T minced ginger
1 15-ounce can chickpeas, rinsed and drained
1 1/2 t good curry powder (or adjust to taste)
1/4-1/2 t cayenne or other ground red pepper (or to taste)
1 15-ounce can diced tomatoes (fire-roasted preferred)
1 C cooked quinoa
salt to taste
Heat a medium-sized, non-stick sauce pan over medium-high heat. Add the onions and a sprinkle of salt and cook, stirring, until onions soften. Add garlic and ginger and cook for another minute.
Add the chickpeas, curry powder, and red pepper, and stir briefly. Add the tomatoes and cooked quinoa, reduce heat to low, and cover. Simmer for about 10 minutes to allow flavors to blend. Add salt to taste.
Serve on lettuce leaves while cleansing; at other times try wraps, pita bread, naan or other flatbread.
Nutrition Per serving: 225 calories, 20 calories from fat, 2.3g total fat, 0mg cholesterol, 560.4mg sodium, 333.1mg potassium, 42.9g carbohydrates, 7.7g fiber, 4.6g sugar, 8.7g protein