Ingredients

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