ONE-POT CHICKPEA & QUINOA CURRY

A whole super-easy summer meal in ONE-POT?!

Yep.

Need something easy and healthy after a long day in the sun?  This is it.

Throw everything into a pot and cook for 20-30 minutes and plate.

It’s oil-free, refined sugar-free and super tasty.

SERVES 2 – 3:

1 C Uncooked Quinoa

1 Can Chickpeas (I rinse)

2 C Veggie Broth or Water (either is great)

1/2 C Frozen Peas (no need to thaw first)

1/2 C Sun-Dried Tomatoes (I cut mine up)

3 T Tomato Paste

1 T Tahini

1 T Lemon Juice

1 tsp Curry Powder

1 C Arugula

Salt and Pepper to taste

Put everything (except your greens) into a large pot.  Stir until well mixed, cover and bring to a boil.

Once boiling, reduce heat to medium or low and cook covered for 13-15 minutes, or until water/stock is absorbed.  Turn off heat and allow to rest for 5 minutes.  Add a tablespoon of water if your quinoa is too thick.

Fluff quinoa with fork and add greens of choice (arugula or rocket)

Top with Hummus, plain yogurt or fresh parsley.

*Store in fridge for up to 4 days.

@Pinterest @PlantlifeMag

xoxo, Rosanna
Join the Conversation