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 curried chickpeas 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.
If you like meals that come together in a flash, be sure to check out all of my Ridiculously Easy recipes.
Ridiculously Easy Curried Chickpeas and Quinoa
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.
Notes
Nutritional info is approximate.
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
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Amy
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?)
Elana
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
SusanV
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.
Deb
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.
SusanV
Thanks for that tip! I’ll have to look for them.
natala
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.
SusanV
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.
Danika Carter
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.
Capybara
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.
SusanV
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.
Susan H
It’s been a while – now March 2012 – but here is a URL concerning Trader Joe’s products (from mid-2011) and BPA: http://www.repairrecoverrestore.com/trader-joes-bpa-situation/. The short version is that Trader Joes states their tomatoes are in BPA-free containers. The longer version is that, if you shop at TJs, check the list for non-tomato products still using BPA (e.g. canned mandarin oranges).
But I also have a request: It took me about 15 minutes to locate a reference to an on-line spice vendor I remembered from earlier reading. Susan, when you reference on-line stores (so useful!), for ordering curry powder or stevia, for example, would you add the URL to a central location (FAQ?) or have the reference pop up from the search engine? I entered “curry powder” into the recipe search field – and eventually I found this entry, which led me to the Spice House, but it did take a while. Now I’m trying to remember how you ordered or purchased stevia… oh, and filé powder… Thanks!!!
Susan Voisin
Hi Susan,
Thanks for the info on Trader Joe’s. I hope that eventually we’ll see BPA-free containers become the norm.
That’s a great idea you have for a central ingredient FAQ. I’m putting that on my (long) to-do list. I now buy stevia, most of the time, from Amazon because I have a Prime account and can get free shipping. My favorite brands are NuNaturals Nustevia Pure White Stevia Extract
. I am able to buy File powder in the local grocery store, so I don’t have an online source for it, though I think that Amazon has it, too.
and KAL – Stevia Extract Powder
Elana
This reminds me of lettuce wraps, but vegan. I love this idea. I am going to try it tonight for a quick easy dinner
Coco @ Opera Girl Cooks
This looks GREAT! I love the lettuce roll-up idea — I never would have thought of using it in this application.
Paul
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). 🙂
Elli
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!
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. 🙂 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 😛
So thank you!
moonwatcher
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
JessE
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!
SusanV
You are a fast worker, JessE! I’m glad it was a hit!
Gwen
I love chickpeas…keep ’em comin’, Susan! Thanks for your reader loyalty…you are super!!!!!
Gypsy
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.
Appetite for Conversation
Looks great. I hope to try this soon. And I love easy sandwich fillings like this!
Bibi Bertholin
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 🙂
Maggie
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.
April
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!
SusanV
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.
JD
Sounds like a great thing to bring in a lunch box. I don’t like quinoa, but it should work with amaranth as well.
Lex
We love chicpeas, can’t wait to make this!
LindsayH
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.
Kerstin Decker
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
SusanV
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.
Happy Herbivore
This recipe is perfect, and just in time for the 30 WHOLE Days Challenge!
Amber Shea @Almost Vegan
No apology necessary for multiple chickpea recipes! Bring ’em on! Best food in the WORLD, if you ask me :]
Charlotte
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! 🙂
Renee
Yum! I love chickpeas!!! This sounds like one we’ll have to try. Thanks!
Stacey@http://stacey-healthylife.blogspot.com/
I think those look and sound fabulous. I love quinoa and chickpeas.
Allison
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! :):)
Cara
oooh – I love the presentation in lettuce wraps!
Lisa
Looks great! For the tomatoes, did you drain them or just pour in the whole can, juices and all?
Stu
Should the tomatoes be drained?
SusanV
No, just pour in the whole can. The juices are absorbed by the quinoa.
Stu
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!
KC
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.
Martha Ross
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.
DK
Thanks for link love Susan. Love chickpeas to death myself. Esp. Channa Palak and I cannot tire making umpteeth varieties with chickpeas 🙂
Tebonin
Look really healthy for me. I wanna try it tonight if possible..
Healthy Dessert
Great post 🙂 Thank you so much for that. Love the idea of lettuce roll. Thanks again.
Ashley
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!
JessieLee
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!
Lori
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!
Peace, Love, and Veganism
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!
maya | springtree road
i made this last night & had leftovers tonight – made it just as written & it was fab! thinking of adding cilantro next time. yum yum!
Lex
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.
SusanV
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.
Katie
I’m loving your site! I think I will try these out tomorrow! Can’t wait
Melodie
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~
lifeologia
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.
Ilaria
I made these (and the banana-oats cookies) today and everyone loved them. thanks!!