Curried Chickpea Bowls with Quinoa

06.10.18
Hello! You've landed on an older recipe. Sometimes the older recipes aren't written as clearly as they should be or something might need to be clarified. If something seems confusing or a question arises, send me an email and I'll help!

Side-angle shot of a light bowl containing curried chickpeas topped with feta

I'm sometimes hesitant to share these types of recipes on the site. It could easily be categorized as 'too simple' but I'm finding as a busy family, I crave the 20 minute meals. This recipe is a solid start for more involved meals but I find it perfect as-is.

A couple of notes. This recipe isn't very saucy. I originally made it when I didn't have coconut milk, only heavy cream. I love a bit of cream but after about 1/3 of a cup, I find things to feel a bit too rich. Of course, this recipe is also perfect with the coconut milk.

Finally, I'm sure I sound like a broken record but make or find a good curry powder blend. There is great variation among curry flavors from around the world. Use these chickpea bowls as an avenue to explore a few different ones.

chickpea bowl

variations

Lentils: Replace the chickpeas with cooked brown or green lentils. I like to precook a batch of lentils for these bites and then use the other part of the lentils for this bowl.

Vegetables/Greens: These chickpea bowls make for the perfect meal base. During the spring, I like to add hearty greens to the chickpeas. During the summer, zucchini and eggplant. Finally, in fall and winter I like roasted squash or sweet potatoes.

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

Curried Chickpea Bowls with Quinoa and Feta

Curried Chickpea Bowls with Quinoa and Feta
Print Pin Rate

Curried Chickpea Bowls with Quinoa

2 servings
Prep Time: 5 minutes
Cook Time: 15 minutes
Chickpeas
  • 2 teaspoons olive oil
  • 2 shallots (minced)
  • 2 cloves garlic (minced)
  • 1 tablespoon curry powder
  • 1/2 cup cream or coconut milk
  • 2 cups cooked chickpeas (drained and rinsed)
  • Vegetable broth (as needed)
  • Salt (as needed)
For serving
  • 1 cup cooked quinoa
  • 2 tablespoons parsley
  • 1 to 2 tablespoons lemon juice
  • Feta
  1. Heat a pot or dutch oven over medium-low heat. Add the shallot and cook for 3 to 4 minutes, until soft and fragrant. Stir in the garlic, cooking for another 1 to 2 minutes. Add the curry powder, followed by the cream or coconut milk.
  2. Add the chickpeas and a splash of vegetable broth or water. Cook on low until the chickpeas are hot and tender, 6 to 8 minutes. If needed, add a splash or two of vegetable broth of coconut milk.
  3. Serve the curried chickpeas over the quinoa and sprinkle with parsley/feta. Serve with lemon wedges if desired.
Notes
Tips + Tricks: If you want your chickpeas to have a bit more and/or thicker sauce, use more coconut milk or cream in place of the vegetable broth.
Use up leftover ingredients: chickpeas, quinoa, coconut milk
Prep Time: 5 minutes
Cook Time :15 minutes

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




7 comments on “Curried Chickpea Bowls with Quinoa”

  1. Very pretty and appetizing! In the old days I made my own curry powders by toasting all of the seeds and cinnamon sticks and so forth. Not any more. I typically use individual ingredients; it's so nice that one can get them all ground now. And they can still be toasted if necessary. However, I have one "cheat" curry powder, and that is Penzey's sweet curry powder. I might still add a little cumin to it or just use as is, but it's wonderful.

  2. A wonderful recipe! The fact that this recipe is easy is a big plus! And I like the ability to complement depending on the desire. I will add to my daily diet.

  3. I had a couple of friends over for a casual dinner and made this dish. It was seriously sooo delish. Added a tiny bit of honey and everyone raved about it and asked for the recipe. It's also really quick and easy.

  4. This recipe is amazing! I have made it a couple of times and loved it each time! I admit, I cheat and use muchi curry powder for the curry and this is my go to 20 minute meal! I have added cauliflower/potatoes before as well to give it some variety.

hi. 

Welcome to my little internet nook. On this site you'll find over a thousand vegetarian recipes, pantry knowledge, and more. I'm ever obsessed with food from gardening, cooking, and preserving. I hope you'll find endless inspiration on these pages and visit often. 

Virtual hugs, Erin (aka: e.l.l.a.)
A NATURALLY NEWSLETTER

a few good grain recipes

Do away with ads, get access to the back issues of casual, be the first to know about upcoming events, and more.
become a member

beans. beans. beans.

Have a nerdy food question, need a recipe recommendation, or just want to share something exciting you've made?
magnifiercross linkedin facebook pinterest youtube rss twitter instagram facebook-blank rss-blank linkedin-blank pinterest youtube twitter instagram