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Chickpea Curry | Cumin Quinoa

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Megha Patel

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Day 2 of working from home and I’m ALREADY trying to leave this house, LOL. Does anyone else feel me?! It’s so hard to stay focused when you have so much going on in the background. If you guys are reading this and you have tips on how to work from home and not get distracted, PLEASE hook a girl up. Although, I can say that the only joy this brings me is being able to eat good food throughout the day. Here’s my Chickpea Curry w/ Cumin Quinoa! It’s healthy, satisfying, and pretty much perfect for a weeknight dinner!

I’m all about Thai curries, probably because all of the flavors are so close to home.  There’s always ginger, garlic, and some sort of spice- which is essential for me 🙂  One of my absolute favorite’s is Red Curry… and since you know I love my fusion foods, you MUST make my Red Curry Shakshuka if you haven’t already tried it yet 😉 AND if you are a fan of green curry, my Green Curry Quinoa is PACKED with flavor!

This recipe is extremely easy, and once again, you can add any sort of veggies you like, or anything you want to use up. This recipe calls for 1 can of chickpeas, but if you want it to be more liquidy, use half of the can. You can easily prepare this on Sunday’s for meal prep, because quinoa is SO easy to keep in the fridge for a few days. 

Hope you guys love this recipe as much as I do! If you have any questions, feel free to DM me on @chocolateandcheeseplease ! If you make this, please tag me in a story so I can see! I love hearing our feedback 🙂 Enjoy!

Chickpea Curry | Cumin Quinoa
It's healthy, satisfying, and pretty much perfect for a weeknight dinner!
Print Recipie

INGREDIENTS

Chickpea Curry

  • 3 tbsp oil (sesame or canola)
  • 15.5 oz can chickpeas (drained and rinsed (you can use 1/2 of the can if you want less chickpea & more liquid))
  • 1/2 red bell pepper (or any bell pepper you have, finely diced)
  • 1 small yellow onion (finely diced)
  • 4 thai chili peppers (minced)
  • 1 tsp freshly grated ginger
  • 6 cloves garlic (minced)
  • 3/4 tsp curry powder
  • 1/2 tsp cumin powder
  • 1/2 tsp coriander powder
  • 1/4 tsp cayenne pepper
  • 13.5 oz can light coconut milk
  • 1 cup spinach
  • 1 large lime

Cumin Quinoa

  • 3/4 cup uncooked quinoa
  • 1.5 tbsp oil (sesame or canola)
  • 1 tsp cumin seeds
  • 1/2 lime

INTRUCTIONS

  1. Boil water and cook your quinoa according to package instructions. Be sure to add salt to the water. Once it’s done, drain it and let it cool while you make your curry.
  2. To a large pan, add oil on medium-low. Once it’s hot, throw in your chickpeas, bell pepper, onion, and thai chili peppers. Add salt per taste and let them cook for 3 minutes or so. Add in your ginger and garlic and cook for another 2 minutes.
  3. Add in the curry powder, cumin powder, coriander powder, and cayenne pepper. Mix everything up and pour in the coconut milk.
  4. Cook for 5-7 minutes, on low heat, and stir as you go.
  5. While your curry is cooking, make your cumin quinoa. Add oil to a pan on medium low, and throw in your cumin seeds & mix. Once they stop sizzling, add in the quinoa and mix everything up.
  6. Once it’s done, squeeze your lime directly into the quinoa pan.
  7. By now your chickpea curry should almost be done. Add in your spinach and fresh squeezed lime 1 minute before you take it off of the stove. Once the spinach is wilted, your curry is ready.
  8. Serve a scoop of quinoa with a couple scoops of the chickpea curry. Garnish with any herbs of your choice, extra lime if preferred, and eat while hot!

NOTES

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hello,
i’m megha

Welcome to my page! Over here you’ll find some of the topics i’m most passionate about  Hope you find my blog as a means of making an easy weeknight dinner, planning a stress-free travel itinerary, or even styling the perfect look for an important event! Thanks for visiting!

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