Chickpea and Quinoa Curry

By vdub

Ingredients

• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon minced ginger
• 1 15-ounce can chickpeas, rinsed and drained
• 1 1/2 teaspoons good curry powder (or adjust to taste)
• 1/4-1/2 teaspoon cayenne or other ground red pepper (or to taste)
• 1 15-ounce can diced tomatoes (fire-roasted preferred)
• 1 cup cooked quinoa
• salt to taste

Details

Servings 4
Adapted from blog.fatfreevegan.com

Preparation

Step 1

Heat a medium-sized, non-stick sauce pan over medium-high heat. Add the onions and a sprinkle of salt and cook, stirring, until onions soften. Add garlic and ginger and cook for another minute.

Add the chickpeas, curry powder, and red pepper, and stir briefly. Add the tomatoes and cooked quinoa, reduce heat to low, and cover. Simmer for about 10 minutes to allow flavors to blend. Add salt to taste.

Serve in wraps, pita bread, or lettuce leaves or with naan or other flatbread.