Curried Chickpea Bowls with Quinoa

Name: Curried Chickpea Bowls with Quinoa
Prep time: 5 min
Cook time: 15 min
Yield: 2 servings
Ingredients: 2 teaspoons olive oil; 2 shallots; 2 cloves garlic; 1 tablespoon curry powder; 1/2 cup cream or coconut milk; 2 cups cooked chickpeas; vegetable broth; salt; 1 cup cooked quinoa; 2 tablespoons parsley; 1 to 2 tablespoons lemon juice; feta

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Prep Time
5 mins
Cook Time
5 mins
Servings
2 servings

Curried Chickpea Bowls with Quinoa

Tyler Barnes

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Balanced, flavorful, and enjoyable—this recipe has it all.

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Ingredients

Servings

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

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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