Indian Spice Curry Chickpea and Quinoa @rachelsclevercreations
1 tbs. Coconut oil
2 cans chickpeas rinsed and drained
1 can full fat coconut milk
1 1/4 vegetable stock
1 large onion, diced
5 roma tomatoes, diced
3 cloves garlic, minced
1/2 tbls grated fresh ginger
2 cups fresh spinach, roughly chopped
1 tsp yellow curry powder
1/2 tsp cumin
1/2 tsp gram masala
1/2 tsp turmeric
1/4 tsp cardamom
1/4 tsp cinnamon
1/2 tsp red pepper flakes (omit if you dont like spice)
Salt to taste
4 cups cooked quinoa
Fresh chopped cilantro to serve
Heat coconut oil on medium heat. Add onion and saute until translucent. Add garlic, ginger and tomatoes. Cook until tomatoes break down about 5 minutes. It should look like mush. Add all spices. Stir to combine and cook off a bit about 2 minutes. Add chickpeas and stir. Add coconut milk and vegetable stock. Salt to taste. Turn heat up and bring to a boil then lower to a consistant simmer and cook about 30-40 minutes until thick. Add in spinach and stir to wilt. Serve over fresh cooked quinoa with cilantro on top.
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