Chickpea and No Chicken For Me Curry

This chickpea curry and quinoa rice pilaf creates a delicate yet savory taste to one’s pallet with a subtle sweetness and umami flavor. The addition of watercress on top creates an overall earthy, bitter, and refreshingly healthy, experience. A great simple easy week night meal that you can make within 30 minutes.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Heat up your pan and add your vegetable oil on high heat. Add your onion,celery,carrots and spices to your pan. Be sure to stir the ingredients periodically to ensure they won’t burn for about 3-5 minutes.

Step 2

Now add your garlic, chilis, and ginger to the pan and sauté until fragrant.

Step 3

Add your diced tomato, crushed canned tomato, coconut milk, and chick peas to your pot. Cover it, bring to boil, reduce to simmer, and let it cook for 30-45 minutes. Once finished cooking add salt and pepper to your liking and serve.

Step 4

The first step into making excellent rice is rinsing your grains 3-4 times.

Step 5

Start by heating up a little bit of veggie oil in your pan and toast your rice and quinoa for about 2 minutes. Stirring to make sure it doesn’t burn.

Step 6

Add your water to the rice and bring it to a boil. Cover your Pilaf and reduce it to a simmer for 15-20 minutes. Once your time is up, fluff the rice and it’s ready to serve.