Curried Chickpea Bowls with Quinoa
Servings 2 servings
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