Name: Chickpea Curry with Apricot Quinoa
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 2 tbsp vegetable oil; 2 onions (minced); 2 garlic cloves (minced); 2 tsp fresh ginger (chopped); 6 cloves; 1 tsp cumin; 1 tsp coriander; salt (season to taste); 1 tsp cayenne pepper; 1 tsp turmeric; 2 cans garbanzo beans (don't drain); 1 cup fresh cilantro; 2 cup quinoa; 1 handful dried apricots (diced)

Chickpea Curry with Apricot Quinoa

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Prep Time 5

Cook Time 25

Total Time 30

Course Dinner, Lunch

Cuisine American, Indian

Servings

Ingredients

2 tbsp vegetable oil
2 onions minced
2 garlic cloves minced
2 tsp fresh ginger chopped
6 cloves
1 tsp cumin
1 tsp coriander
salt season to taste
1 tsp cayenne pepper
1 tsp turmeric
2 cans garbanzo beans don't drain
1 cup fresh cilantro
2 cup quinoa
1 handful dried apricots diced

Instructions

Boil quinoa and diced apricots in the same pot. Drain when quinoa is ready.
Heat oil in a large frying pan over medium heat, and fry onions until tender. Stir in garlic, ginger, cloves, cinnamon, cumin, coriander, salt, cayenne, and turmeric. Cook for 1 minute over medium heat, stirring constantly.
Mix in garbanzo beans and their liquid. Continue to cook and stir until all ingredients are well blended and heated through. Remove from heat. Stir in cilantro just before serving, reserving 1 tablespoon for garnish. Toss over quinoa.

Notes

Plan Ahead – Chop veggies the day before.
Lower Fat Option – Omit Vegetable Oil.

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Chickpea Curry with Apricot Quinoa