Curried Chickpea Bowls with Quinoa

I’m sometimes hesitant to share these types of recipes on the site. It could easily be categorized as ‘too simple’ but I’m finding as a busy family, I crave the 20 minute meals. This recipe is a solid start for more involved meals but I find it perfect as-is.

A couple of notes. This recipe isn’t very saucy. I originally made it when I didn’t have coconut milk, only heavy cream. I love a bit of cream but after about 1/3 of a cup, I find things to feel a bit too rich. Of course, this recipe is also perfect with the coconut milk.

Finally, I’m sure I sound like a broken record but make or find a good curry powder blend. There is great variation among curry flavors from around the world. Use these chickpea bowls as an avenue to explore a few different ones.

chickpea bowl

variations

Lentils: Replace the chickpeas with cooked brown or green lentils. I like to precook a batch of lentils for these bites and then use the other part of the lentils for this bowl.

Vegetables/Greens: These chickpea bowls make for the perfect meal base. During the spring, I like to add hearty greens to the chickpeas. During the summer, zucchini and eggplant. Finally, in fall and winter I like roasted squash or sweet potatoes.

Vegan: Use the coconut milk in place of the heavy cream and drop the feta.

Curried Chickpea Bowls with Quinoa and Feta

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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 chickpeas

Vegetable broth, as needed

Salt, as needed

For serving

1 cup cooked quinoa

2 tablespoons parsley

1 to 2 tablespoons lemon juice

Feta


Instructions

  1. 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.
  2. 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.
  3. Serve the turmeric chickpeas over the rice and sprinkle with cilantro. Serve with lemon wedges and fresh avocado.

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

In need of more 20 minute meals? Be sure to check out the 20 minute tab on the recipe page!

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