Chickpea Curry with Apricot Quinoa

Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Dinner, Lunch
Cuisine American, Indian
Servings 6


  • 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


  • 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.


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