Curried Chickpea Bowls with Quinoa
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 2 servings 1x
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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
Find it online: https://naturallyella.com/curried-chickpea-bowls/