I always find that when I am trying to eat more vegetables and less sweets & carbs, etc... that it is really helpful to introduce "new" foods into my food repertoire so I don't get bored.
Curry....chickpeas...they are both pretty much strangers in my diet.
I thought, why not try a curried chickpea dish for something different?
It probably could have been a little saucier as I served it over quinoa and it was a little dry, but, over all it was really tasty and definitely nice to have something different.
Plus, it only takes about 20 minutes from start to finish and, according to Myfitnesspal, for 1/3 of the recipe it is: 309 calories, 57 carbs, 9 fat, 15 protein.
Curried Chickpeas and Quinoa
2 tsp olive oil
2 cups chickpeas (canned)
2 medium tomatoes, diced
1 medium onion, chopped
4 cups spinach, chopped
3 cloves garlic, minced
1 tsp cumin
1 tsp turmeric
1/2 tsp chili powder
2 tsp curry powder
scant 1/4 cup water
1/2 cup quinoa, dry
1 cup vegetable broth
In a large frying pan over medium heat, add the olive oil. Add in chickpeas, tomatoes, onion, spinach, garlic, and spices.
Cook and stir over medium heat until spinach wilts, about 2 - 3 minutes. Stir in the scant 1/4 cup water and turn down heat. Let simmer while you prepare quinoa.
In a small saucepan stir the quinoa and broth together. Bring to a boil, reduce heat and simmer until quinoa is cooked, about 15 minutes.
Serve curried veggies over the quinoa.
Like I said above, it probably could have been a little saucier BUT, that being said, I really enjoyed it just like this. I reheated a serving the next day for lunch and it was just as delicious and filling.
If you wanted to up the protein even more you could add a chicken breast too.
Be sure to visit Horrific Knits and The Mandatory Mooch and The Chicken Chick and Hun... What's For Dinner for some tasty & crafty links!