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Ridiculously Easy Curried Chickpeas and Quinoa

April 27, 2010 By Susan Voisin 152 Comments
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Ridiculously Easy Curried Chickpeas and Quinoa

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.

Ridiculously Easy Curried Chickpeas and Quinoa

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.

5 from 5 votes
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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.
Prep Time 15 minutes minutes
Cook Time 15 minutes minutes
Total Time 30 minutes minutes
Servings 4
Author Susan Voisin

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
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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

One serving (without bread) is 2 points on Weight Watchers Freestyle program.
Nutrition Facts
Ridiculously Easy Curried Chickpeas and Quinoa
Amount Per Serving (1 serving)
Calories 225 Calories from Fat 18
% Daily Value*
Fat 2g3%
Sodium 560mg24%
Carbohydrates 43g14%
Fiber 8g33%
Protein 9g18%
* Percent Daily Values are based on a 2000 calorie diet.

Nutritional info is approximate.

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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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Ridiculously Easy Curried Chickpeas and Quinoa: An easy and delicious vegan sandwich filling made from chickpeas, quinoa, fire-roasted tomatoes, ginger, and curry powder. Plant-based. Gluten-free.

Filed Under: Main Dishes, Recipes, Sandwiches Tagged With: Chickpea Recipes, Eat-to-Live, Gluten-free, Indian, Quinoa, Ridiculously Easy Thirty Minute Vegan Recipes, Weight Watchers Points

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Reader Interactions

Comments

  1. Kimberly

    April 29, 2015 at 6:24 pm

    Hi. I do not have fresh ginger but I have dry ground ginger. How much should I add?

    Reply
    • Susan Voisin

      April 29, 2015 at 7:47 pm

      I would try 1/2 teaspoon.

      Reply
  2. Kimberly

    April 29, 2015 at 9:44 pm

    Thanks Susan 🙂

    Reply
  3. Theresa

    May 18, 2018 at 11:22 am

    My husband and I made this the other night. I used sprouted tri-colored rice instead of quinoa. I used Penzeys Curry , The now curry. Its pretty spicy so I omitted the cayenne pepper. I took Fiona advice and put some sliced avocado and toped it off with vegan sriracha aioli on a grilled whole wheat tortillas. It was fabulous! I will be adding this to my favorite recipes.

    Reply
  4. Elizabeth

    June 9, 2024 at 9:31 am

    I just had to duck in and make a comment. I have been using this recipe for close to 10 years and it is simply top notch. Thank you Susan for developing this, as you say “ridiculously easy” recipe that is so incredibly delicious. I make no modifications or deviations from the original recipe. I have been accustomed to using Cayenne pepper over the years, but last night I had some aleppo pepper on hand and I never thought it possible, but it actually kicked the dish up a tiny notch. Love. Love. Love!

    Reply
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Susan VoisinI'm Susan Voisin, and I love creating delicious whole foods plant-based dishes with no added oil. Be sure to follow me on Facebook and Instagram.
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