Chickpea Curry

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Chickpea Curry

  • 1 tbsp olive oil or avocado oil
  • 1 red onion (chopped)
  • 4 cloves garlic (minced)
  • 3/4 tsp ginger (ground)
  • 2.5 tsp curry powder
  • 3 tomatoes (chopped)
  • 1 can garbanzo beans (rinsed)
  • 1 cup zucchini (chopped)
  • 1.5 cups baby spinach
  • 1.5 cups broth
  • 1/4 cup quinoa (cooked)
  • salt (as needed)
  • cilantro (to garnish)
  1. Heat the oil in a pot over medium heat. Once hot, add the onion and saute for 3-4 minutes.

  2. Once they are soft, add the garlic, ginger, and curry powder. Stir until fragrant.

  3. Add the tomatoes and beans. Stir for another minute, then add the broth.

  4. Once the pot comes to a boil, reduce to a simmer and cover the pot for 10 minutes.

  5. Uncover the pot and add zucchini and quinoa. Cover the pot again and heat for another 5 minutes, or until the zucchini is tender.

  6. If the curry is too liquidy for your liking, let it simmer for a few minutes uncovered. Pour into two bowls and garnish with cilantro.


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