Chickpea Curry

Name: Chickpea Curry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 1 tbsp avocado oil; 1 red onion, chopped; 4 cloves of garlic, minced; ¾ tsp ginger, ground; 2 ½ tsp curry powder; 4 tomatoes, chopped; 15oz organic chickpeas/garbanzo beans, rinsed; 1 ½ cups of low sodium organic vegetable broth; ¼ cup quinoa, pre-cooked; 1 cup organic zucchini, chopped; 1 ½ cup baby spinach; ¼ tsp Himalayan pink sauce; 1 sprig fresh cilantro, garnish

Embark on a culinary journey with our Chickpea Curry, a warm dish that combines robust spices with wholesome ingredients for a truly satisfying meal. Bursting with the rich flavors of curry, garlic, and ginger, this savory curry is sure to awaken your taste buds and leave you craving more. With nutrient-packed chickpeas, vibrant vegetables, and aromatic herbs, this dish offers a delightful fusion of taste and nutrition. Get ready to experience a symphony of flavors with every mouthful!

Chickpea Curry

Rated 3.8 stars by 4 users

Servings

Prep Time

10 minutes

Cook Time

20 minutes

Level

level 1

Ingredients

1 tbsp avocado oil
1 red onion, chopped
4 cloves of garlic, minced
¾ tsp ginger, ground
2 ½ tsp curry powder
4 tomatoes, chopped
15oz organic chickpeas/garbanzo beans, rinsed
1 ½ cups of low sodium organic vegetable broth
¼ cup quinoa, pre-cooked
1 cup organic zucchini, chopped
1 ½ cup baby spinach
¼ tsp Himalayan pink sauce
1 sprig fresh cilantro, garnish

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Directions

Heat oil in a pot over medium heat. Once hot, add the onion and cook for 3-4 minutes until soft and translucent
Add garlic, ginger, and curry powder. Stir until fragrant
Add tomatoes and chickpeas. Stir for another minute, then add the broth
Once the pot comes to a boil, reduce to a simmer and cover the pot for 10 minutes
Uncover the pot and add zucchini and quinoa. Cover the pot again and heat for another 5 minutes, or until the zucchini is tender
If the curry is too liquid for your liking, let it simmer for a few minutes uncovered. Turn off the heat and stir in the baby spinach. Pour into cups or ½ bowls and garnish with cilantro to serve