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.
- 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
- 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 (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