Chickpeas again! I apologize to any chickpea haters for following one chickpea recipe with another, but in my opinion, there are few foods in the vegan diet as versatile as the chickpea. Think about it: You can smash them, roast them, stew them, and make endless varieties of salad with them; they’re used in cuisines all around the globe, ranging from India to Italy to North Africa to the Middle East, their mild flavor accommodating just about any seasoning you can throw at them; and the chickpea’s firm texture holds its own when other legumes would break down or become mushy. Freshly cooked from dried, they are delicious even unseasoned, but of all canned beans, canned chickpeas are probably the best-tasting, making them perfect for those days when you don’t have a lot of time to get dinner on the table.
Over the weekend, I had one of those days. I’d spent too long outside enjoying the Spring weather, and my family was away so I was cooking for one. I had a cup of cooked quinoa in the fridge and a craving for something curry-flavored. I wasn’t cooking to impress anybody, didn’t need an “authentic” recipe (whatever that means)–all I needed was to satisfy my own taste, fast. So I threw together this sandwich filling from 8 pantry and refrigerator staples (plus the aforementioned quinoa). What it lacks in imagination, it more than makes up in flavor, thanks to my favorite curry powder, Maharajah (available at spice stores such as The Spice House and Penzey’s). And like the chickpea itself, this recipe is versatile. I prefer it piping hot, wrapped in naan or pita bread, but it’s also tasty cold, cradled in romaine or Boston lettuce leaves or just served atop a crisp, green salad.
Ridiculously Easy Curried Chickpeas and Quinoa
A high-quality curry powder is essential here because we’re relying on it for most of the seasoning. My favorite is Maharajah blend, which is fresh and flavorful but not hot. If you use a mild curry powder such as Maharajah, you can add as little or as much red pepper as you like to adjust the heat.
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
Instructions
- 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.
Preparation time: 15 minute(s)
Cooking time: 15 minute(s)
Number of servings (yield): 4
Nutrition Facts
Nutrition (per serving): 225 calories, 20 calories from fat, 2.3g total fat, 0mg cholesterol, 560.4mg sodium, 333.1mg potassium, 42.9g carbohydrates, 7.7g fiber, 4.6g sugar, 8.7g protein, 3.9 points.
Copyright © Susan Voisin 2011. All rights reserved. Please do not repost recipes or photos to other websites.
More Chickpea Goodness from Around the Blogs:
- Zucchini and Chickpea Pancakes From Just Hungry
- Chickpeas Sundal Recipe from Chef In You
- Chickpea Hot Pot from 101 Cookbooks
- Vegan Chickpea Tacos from Happy Herbivore
- Butternut Squash and Chickpea Stew with Israeli Couscous from Pinch My Salt
Share This Recipe:
Simple Scrambled Tofu and Kale with Sweet Potato Fries
Healthy Super Bowl Party? Start with a Big Pot of Really Good
Chocolate Chia Pudding and Other Sugar-Free, Flour-Free Desserts
Ridiculously Easy Vegetable Gumbo and Cooking From Your Pantry
Hidden Cashew Ranch Dressing Plus Tips for Eating Salads When
{ 111 comments… read them below or add one }
I adore your recipes and photos! One concern I have is that I’ve been reading about canned tomatoes and the acidity of the tomatoes causing toxic chemicals in the can lining to seep into the food, leading to all sorts of bad things.
My cooking has always relied heavily on canned tomatoes. I’m not sure what to do! Have you heard this? Any thoughts or suggestions on non-canned tomatoes? (Jars?)
I am not sure on the whole chemical leeching from cans, but my mother used to “can” her home grown and locally bought tomatoes in jars. They have a more pure flavor, and don’t taste like tin. It’s also fun to make tomato juice and salsa. We loved it, and she always had fresh veggies to put in chilis, stews, and baked dishes
Amy, I do worry about that a little, but as of yet, there’s no company using BPA-free cans for tomatoes. In the summer, I try to cook exclusively with fresh tomatoes, and this year I may try to can some myself, as Elana mentioned. It would be a huge job to can enough to last the winter, though, so I’ll still have to rely on canned tomatoes, and I’m going to hope that the fears about them are exaggerated.
Just so you know, there is a tetra pack version of tomatoes available from a company called Pomi. I am able to get them in most of my regular grocery stores and Amazon sells them online. I feel better using them so I don’t have to worry about the BPA. If I didn’t use them often, I wouldn’t worry but since I use a ton of tomatoes, I prefer using the boxed ones.
Thanks for that tip! I’ll have to look for them.
Whole foods carries a boxed tomato no BPA or anything and it’s plain – no salt added. I think it’s called Pomoro – really good stuff.
Oh, if only we had a Whole Foods here! The nearest one is 3 1/2 hours away. I’ll check our co-op, though.
There is also a brand of jarred organic tomatoes. I think the brand is called Luigi’s. I don’t know if the lid has BPA, but generally they don’t touch the lid. I can find it at my local grocery store.
If you can’t find BPA free tomatoes…just use organic tomatoes from the store. There’s no need to use canned and to subject your family to BPA. It really is a poison that should be avoided.
I recently read an article about the 10 foods no doctor would eat, and canned tomatoes were one of them. Muir Glen offers organic tomatoes (fire roasted and other types as well) in white enamel-lined cans. I use these for my cooking. You can find this line at Whole Foods or any health food store.
At this point, the Muir Glen tomatoes, though organic, are still packaged in cans that contain BPA. Look for them to change after the next harvest.
This reminds me of lettuce wraps, but vegan. I love this idea. I am going to try it tonight for a quick easy dinner
This looks GREAT! I love the lettuce roll-up idea — I never would have thought of using it in this application.
Great recipes & no need to send regrets for back-to-back chick pea recipes. I think I’ll try one tonight. I would argue, though, that lentils are every bit as versital and equally delicious unseasoned. While you may not see them canned, they do cook up quickly (20-45 mins depending on the age variety & size) without soaking. They are my go-to legume, though chick peas are a close second (dont forget they make great flour too).
Thank you, thank you, thank you! I’m a completely broke college student with no job right now and all I have abundance of is a huge bag of dry chickpeas, versatility is needed!
I’ve even made up a few recipes of my own, including a vegan and gluten-free (although not entirely fat-free, but lower in fat than other cookies and all very good-for-you fats like the omegas and such) chocolate cookie recipe that has gotten approval from all of my meat and potato friends 
Ps. LOVE your site! Found it over a year ago, shortly after deciding to become vegan. I was on a search for a decent vegan cookie recipe, otherwise I knew I was going to sway back, but your amazing recipes came to my rescue and lo and behold! Over a year later and still vegan.
So thank you!
Hi Susan,
This looks great, right up my alley these days–easy! I so agree with you about chickpeas, too. And I love quinoa as well. Sounds like a good combo.
Thanks,
moonwatcher
Just made this for lunch today, and my husband and I made short work of eating most of it…well, he did anyways! Today is a curry day, as I had already made our dinner too, which was a chickpea and sweet potato curry. Thanks for all of your great recipies!
You are a fast worker, JessE! I’m glad it was a hit!
I love chickpeas…keep ‘em comin’, Susan! Thanks for your reader loyalty…you are super!!!!!
Thank you for this wonderful recipe! I was going to search for a similar one today! And Special Thanks for the Curry links—another item I needed to research and buy. I LOVE your site and do subscribe to it.
Looks great. I hope to try this soon. And I love easy sandwich fillings like this!
Hi Susan,
I found your site a cuuple of months ago, and I love it. Great Recipes!
I’m from Guatemala, Central America, and for the first time I don’t know what’s an ingredient: quinoa. I’m not sure if we have it down here, or maybe something similar. Or maybe we have it, but with a different name.
Thanks for all your recipes
Quinoa is a South American staple, which may be available in Guatemala. When I was in Peru and Argentina a couple of years ago, I did see it spelled “quinua”). It’s a teeny-tiny little seed with a little tail on the side, and it is very similar to couscous (you could replace it with a medium or large-grain couscous or cracked bulgur). Quinoa is very good for you — it contains large amounts of complete protein and fiber, as well as calcium and other vitamins and minerals.
Hi Susan – I love your recipes and the fact that there many gluten free ones as well. I live in Brandon, MS and was wondering if you knew of a place locally that sells the curry powder you recommended? Thanks!
Hi April, Unfortunately, I haven’t been able to find it locally, so I order it from one of the two spice companies I mentioned. If I see it, I’ll be sure to let you know.
Sounds like a great thing to bring in a lunch box. I don’t like quinoa, but it should work with amaranth as well.
We love chicpeas, can’t wait to make this!
I am making this tonight. It’s perfect! My favorite bean, a lettuce wrap, works for E2L. Yum!
I had the unfortunate experience of buying curry powder from Frontier and I’m not impressed. And I have a freaking pound of it! I can’t bring myself to throw it away and it’s not BAD it’s just not great. Maybe I’ll try the kind you recommend.
Amy. I love your receipes and use them, but never add any salt. We need to cut down on salt. . All veggies and other ingredients already have salt enough. I am a vegan and loe it. I am also a dietitian and am very concerned about salt intake in the foods. Is there any way that you can cut some of the salt? Dr. McDougall does not add much salt. they use a lot of herbs and pepper. Thank you though for your wonderful receipes, I will continue to be your fan. Thank you, Kerstin
There’s only salt added “to taste” in this recipe, so you’re free to leave it out completely. All the sodium comes from the canned chickpeas and tomatoes and can be reduced by using low-sodium versions and not adding any salt.
This recipe is perfect, and just in time for the 30 WHOLE Days Challenge!
No apology necessary for multiple chickpea recipes! Bring ‘em on! Best food in the WORLD, if you ask me :]
Please don’t ever feel you are using chick peas in too many recipes–I can’t get enough of them! Your recipes are always so fantastic and full of flavor. Can’t wait to try this, thanks!
Yum! I love chickpeas!!! This sounds like one we’ll have to try. Thanks!
I think those look and sound fabulous. I love quinoa and chickpeas.
I made this tonight for dinner. It came together quickly and was SO delicious. A total hit with me and my hubby. Will definitely be making it again. Thanks!
:)
oooh – I love the presentation in lettuce wraps!
Looks great! For the tomatoes, did you drain them or just pour in the whole can, juices and all?
Should the tomatoes be drained?
No, just pour in the whole can. The juices are absorbed by the quinoa.
Thanks, I am mid-cooking and what I’ve had so far is delicious! I was a little concerned when the onions started to stick to the pan (it’s non-stick, but I’m not used to cooking without oil), but once I got the tomatoes – and all that juice – in the pan, it worked perfectly. Maybe not ridiculously simple the first time around, but perfect. Also, this was my first time cooking qinoa and it’s fair to say that I’m now hooked. Thank you!
There’s no such thing as too many chickpea recipes! I can’t wait to make this. I love recipes that contain things I pretty much always have on hand.
If you grow tomatoes, freezing is an option that works really well in soups, stews, chili, etc. and is much faster than canning. I use both methods and they work equally well in recipes. I run out of space in my freezer, so I always can as many as possible. To freeze them – just peel (dipping in boiling water for a few seconds will facilitate in the peeling) – and freeze whole if small or quarter if large.
Thanks for link love Susan. Love chickpeas to death myself. Esp. Channa Palak and I cannot tire making umpteeth varieties with chickpeas
Look really healthy for me. I wanna try it tonight if possible..
Great post
Thank you so much for that. Love the idea of lettuce roll. Thanks again.
Back-to-back chickpea recipes are fine by me. I’ve gotten into the habit of cooking a pound of beans at a time and keeping them in the fridge to use throughout the week. Since it’s just my two-year-old daughter and myself that I’m cooking for, those beans can last a good while and I’m not nearly creative enough to make them consistently appealing without a little (or a lot) of help. I’m so glad I stumbled across your blog!
This was freakin great! I didnt have any fancy curry seeew I used a lil bit of taco seasoning. And what really floated my boat was how quick it was. Woot!
Thank you so much for this recipe! I just made it and took a few bites and had to come comment asap. It is SO YUMMY! I added fresh lime juice right at the end and served it in savoy cabbage leaves rather than lettuce. So good. Thank you!
I just love chickpeas – sometimes I have to make sure I’m eating other beans to give them a fair chance (and to vary my diet!) – because they are so yummy and versitile. I also love quinoa, so this looks like a great recipe to try soon!
i made this last night & had leftovers tonight – made it just as written & it was fab! thinking of adding cilantro next time. yum yum!
We somehow butchered this… what brand of curry powder do you use? We went out and bought some Ginger People minced ginger, too thinking our ginger could have not been good.
Sorry to hear that. I use both of the brands of maharajah curry powder mentioned in the post. I’ve never tried that brand of ginger. I buy the roots and mince them myself.
I’m loving your site! I think I will try these out tomorrow! Can’t wait
Oh my goodness this looks amazing!!!! Do you ever participate in linkys? I’ve just started one over at my blog for Friday April 30th. Would love for you to link up and spread the word. I have never come across one solely for vegan or vegetarian recipes and felt there was a need. Thanks for the recipe either way!
~Melodie~
I love chickpeas. I am a vegetarian since just a few months and I love experimenting with vegetarian/vegan ingredients. Take a look at my recent chickpea burger recipe: http://www.lifeologia.com/chickpea-burgers-yum/
I will definitely try your lettuce wraps this weekend. Thanks.
I made these (and the banana-oats cookies) today and everyone loved them. thanks!!
This was my very first quinoa recipe and WOW, ridiculously tasty!
Perfect! Saw this at midday today, made it tonight to take to work for lunch for the next couple of days. It’s so tasty I had to stop myself from making it my second dinner tonight, too. I didn’t have any cayenne pepper so I used a cajun mix I’m fond of, worked a charm.
This salad sounds fabulous! It looks mouthwatering in the pita. YUM!
Jenn
Oh, I could never get sick of the wonderful chick pea! This recipe looks tantalizingly good.
My daughter said the Curried Chickpeas & Quinoa I made for her last night was the best meal i have prepared for her. It was fast and easy to prepare and made a pleasant looking plate. I served it with a lentil and sweet potate soup. I enjoy your site. Thank you.
We love our chickpeas and quinoa. This is one scrumptious recipe.
so i made this and as always it was delish. i added some squash just because i didn’t want it to go bad in the fridge and some Quorn brand chk’N just to stretch it out. my lettuce didn’t want to get cute but it got ate, i also had some vegan sour cream on the side and used it when i wrapped in in the naan with the shredded lettuce and tomatoes
and also when i did the lettuce wrap. thank you susan for yet another chickpea recipe
I made this last night–soooo delicious and easy. This is going to become a staple in my house! My husband also was crazy about it, and wants me to make it again today!
Thank you!!
Yumm !! Chickpeas are my favourite.
I am pretty sure Muir Glenn Organic Tomatoes use BPA-free cans. Also Eden Organics uses BPA-free non-leaching cans for all of their canned products.
cheers!
I’m afraid that as of now, Muir Glen is still using cans with BPA. But the good news is that they’ll be switching as of the next harvest:
http://www.greenbiz.com/news/2010/04/19/general-mills-pull-bpa-organic-tomato-cans.
Unfortunately, only Eden’s bean products are in BPA-free cans. The tomatoes are still packed in cans using BPA: http://www.edenfoods.com/articles/view.php?articles_id=178
So I’m a newbie to the vegetarian world (since Thursday lol), but I made this recipe tonight and it was really, really good! I was surprised at how filling and easy it was to make. I’m the worst cook, so thanks for having some easy and tasty recipes to share.
I’ve never commented here before, but I am now because this is so delicious! I made some modifications. I added oil while sauteing (I’m not concerned about fat), and I omitted the ginger because I don’t like it in anything that isn’t sweet. I used 2 tsp. of curry powder, but mine was really mild and I felt it needed a bit more of something so I added about 1/2. tsp of chili powder. I omitted the cayenne because of the kids and I salted to taste. It was SO good. I ate it in a burrito, and the kids ate it plain in a bowl! Thanks so much for all the great recipes.
Not only was this dish ridiculously easy to make, it was ridiculously and wonderfully delicious! Thanks for the great recipe – I’ll be making it again – soon!
Hi Susan,
Just made this for lunch for my fiance and it was superb! I recently found your site as I am trying adopt a more vegan lifestyle and I can’t wait to make more of your recipes. Has anyone offered you a cookbook deal? If not, they should!
One thing I added to the recipe was lemon juice…not mixed in to the concoction, but a squeeze of lemon wedge to taste once I spooned it into the lettuce leaves. SO yum!
Keep up the great work!
Thanks – I was looking for another way to use quinoa and chickpeas! LOL Acutally, I just bought some new curry and will be trying this dish. I love your blog and can always trust what you say about every dish you make. You make life easier for me.
Hi Susan, I just found this blog and I’m so glad I did! Everything looks great! Can’t wait to try this one out
Made this tonight for my family. They LOVED it. Everyone in my family is vegetarian, so I am used to having to cook several different courses to satisfy their cravings [even for vegans, eating salad every day gets rather boring ; ] Instead of using canned tomatoes I used really ripe hot-house tomatoes and blended them in the food processor-much healthier and very tasty.
Loved it, already got requests to make it again
This is a really delicious recipe. And it’s so filling, too! We stuffed it into pitas and topped it with some homemade raita and tons of fresh cilantro. We will definitely be making it again. We love your blog!
Thanks for another great recipe, quick, easy and delish……
Looks great! And I can imagine it would taste it too.
I was originally attracted to this recipe for the Quinoa. Reason is, that I’ve never made anything with it as of yet, and i’m tempted to have a go at this as it looks simple and straight forward. I dont have a standard kitchen at the moment, as it is been renovated, so the bbq cooker will have to do it for now.
Thanks so much for the inspiring recipes!
Food for the soul from the heart, always conquers me.
Instead of canned tomatoes, I use frozen tomatoes. When there are some ripe tomatoes that I won’t be able to use, I throw them in the freezer here and there (they fill the voids) and when the time comes to cook I rinse them under water, the skin comes off easily and put them in the pot directly either with the rest of the ingredients of the recipe or alone to make a paste without adding any water on slow heat.
YUM-O!
I made these for dinner with the lettuce wraps- My husband was impressed!
Thanks-
I like chickpeas, but their not my husband’s favorite. I made this recipe, but substitued tofu for the chickpeas so we still got some filling protein in there and it was great. So, for any chickpea haters out there, tofu ‘s an alternative
I love your blog- so many wonderful recipes that make even the worst cooks l (like me) come out with great meals!
To the person that was concerned about the sodium, you can wash the canned garbanzo beans to cut down on the sodium. I never use the juices from the beans or canned vegetables.
I didn’t realize and just found out that beans are cooked in the cans, so contain all the saponin that we would get rid of if we cooked them ourselves, so we are best to drain the canned beans and rinse them……….
Also re: the freezing of tomatos vs canning…..I’ll never can another tomato. I just cut up my freshly picked and washed tomatos, plop them in a freezer bag, suck out the air, and toss them in the freezer. In Jan. and Feb. it gets mighty chilly here in Vermont, and boy did my garden tomatos taste lovely in a soup….tasted like I just picked ‘em.
I love chickpeas! Keep the recipes coming!
Omgosh Susan I just made this. I found it last night. I am trying to find ways to use quinoa as it is new to me . I must say I am not fond of it but it is too nutritional to give up.,
This is great I had it on a whole wheat tortilla as I dont have any flat bread but I must get some I think this would be great on naan with a dallop of soy yoguert . This is spicy !!! for sure but soo goood Thanks for another great recipe
I love your web site and I tried making this, but mine turned out very runny.
Maybe I should have drained the tomatoes instead of just dumping them in or use less water when cooking the Quinoa? Although that was the first time I’ve ever made it. Also, just an ironic aside – I cut my hand making the “ridiculously easy” meal. lol. Apparently, I need some serious hand holding when it comes to cooking!
Thank you for the fabulous web site.
Ouch! Sorry about your hand! And sorry it came out runny. When cooked, the quinoa should be pretty dry and fluffy, so if it was wet, I would agree that using less water is probably the answer.
Ohhh. It definitely was wet. That’s ok. I’ve never used it before. But it wasn’t as runny as it was before after it sat for a few minutes.
I was wrong! The quinoa sucked up all the left over juices after I put it into a Tupperware container. Awesome. And it tastes great.
Made this tonight for dinner, and I loved it! My 21 month old son (who has been a vegan since birth) ended up having 3 helpings. I served with a dollop of hummus on top, and I have found it a great sour cream or plain yoghurt substitute in recipes like this. They don’t sell fire roasted canned tomatoes in New Zealand, so just had to use plain ol’ canned tomatoes, but it still tasted fantastic.
Thanks for sharing this. One of the few vegan dishes my husband will enjoy (liking his spicy foods). He watches all my cooking with suspicion and has meat products ready to make up for any ‘deficiencies’ in my recipes. But there are so many things on your site that he will like that he’ll never notice just how much I am veganising him.
We’re lucky here and can get chopped tomatoes in lined cartons – no tins.
As english is not my first language: please tell me what that pretty stick is called in the picture. I usually use wooden cocktail sticks but I’d love to have some permanent ‘whateverthey’recalleds’. Thanks so much for sharing all your experiments (and keep those chickpea recipes coming! ). xo
Hi Mareile, they’re called Hors d’Oeuvre Picks or simply picks. I found mine at this site, though the ones with the flowers are no longer available: http://www.crateandbarrel.com/search.aspx?query=picks
I’m so glad to hear my recipes are helping to secretly veganise your husband!
I’ve been looking for some yummy quinoa recipes. Can’t wait to try this one!
Thanks!
I made this for lunch and it came out great! I am a huge fan both of chickpeas and quinoa. Thank you for this wonderful recipe.
Hi. Just stumbled on to your recipe looking for good quinoa recipes. This looks awesome! I’m brand new to quinoa, though so I have a question: How much dry stuff would need to come up with the 1 cup of cooked quinoa called for in your recipe? Thanks!
I think it doubles in volume, so you could probably cook 1/2 cup quinoa in 1 cup of water to get 1 cup cooked. Hope you enjoy!
Wow, this site is a Godsend for me. I have just become vegan (2 months now) and I have been living on the more basic things as I find my way. I’ve enjoyed it and I feel tons better, but I was eating a lot of carbs and am struggling to find recipes that ‘fit’ me if you know what I mean. I’ve found it now. Thanks for taking time to share all your recipes and thoughts. It is very much appreciated.
Cheers,
Annie
I made this for dinner tonight and it was LOVELY. I used a Caribbean curry instead plus extra garlic and ginger. I also dialed the spice down. I served it hot with 6% Balkan yogurt over rice. My very picky husband liked it, my 6 year old liked it and my 18 month old LOVED it. I had two bowls myself.
This recipe is a SCORE. I look forward to having it again and experimenting further. Thank you!
Quinoa is so awesome. Cooks in just a few minutes and full of complete protein. Love it!!
ate this for a week, alternating it in pitas and eating w a fork and naan … surprisingly flavourful for how easy it was. thanks. =)
What is the ingredient in this recipe that causes it to be so high in cholesterol? I’m confused :-/
Ana, there’s no cholesterol in this recipe.
Umm wow!! I’m from the midwest and have eaten starches and meat my entire life but a couple of years ago got a little epicurious and have been cooking up a storm ever since. This month, I decided I’d focus on vegetarian recipes and see what kinds of flavors I’ve been missing in favor of meat as an entree. I’m so glad I did! This was my first endeavor and I absolutely LOVE it. It was even boyfriend approved- not a single quinoa grain left on his plate!
Yum yum yum! This was awesome!
Thank you!
Can’t wait to try this. Love your blog!
I like this one a lot and have made it several times. Usually I’ve used about 1 tsp of ginger powder, but today I happened to have fresh. While I enjoyed the fresh ginger taste, my kids did not. In the future I will use powdered ginger because the fresh ginger flavor was too strong for my kids (other than my one year old who will eat anything).
Just discovered your site an it looks marvelous!…I’ve been mostly vegetarian (except for dairy & fish) for 30 years, and recently decided to become vegan to continue my excellent health in the future (I’m 68). I’m a great vegetarian cook, and with your wonderful recipes I’ll be a great vegan cook as well! I’m looking forward to trying your recipes and have already printed several.
Just had this for lunch wrapped in tortillas and it was good, but I felt like it needed something else in the wrap for a contrasting flavor. Probably just lettuce and sliced avocado would have been good. I liked that this was easy, but I think I will play with the flavors a bit more to change it to my liking. It may have been just OK for me because my curry powder isn’t good enough. When I am back in the US (currently overseas for a year) I will definitely buy the good curry powder and try it again to see if it improves the flavor a lot. I will post my results when I try it again!
Hallelujah! Dinner tonight
I have all these ingredients, and can probably rustle up enough energy to manage this. I have 3 week old baby that makes cooking healthy for everyone else a challenge! This recipe is simple enough that I can probably manage to steam some frozen green beans, too. Ta-da!
My two older kids and I will never complain about an abundance of chickpeas, although my husband doesn’t care for them (I’m pretty sure that’s some form of vegan heresy…)
Very good! I just made this for lunch and even my two year old ate it. We ate it in a pita with lettace. I give it a 4.25 out of 5. Can’t wait to try more of your recipes! Having the Broccoli rice casserole for dinner tonight.
I have been vegan for 9 months and now need to be gluten free as well. Thanks for making my life easier!
My husband and I rated this 5 out of 5.
{ 19 trackbacks }