Roasted Vegetable and Chickpea Quinoa Bowls
Roasted zucchini and chickpea quinoa bowls are the plant based version of summer comfort food!
Tag: weeknight meal
Zucchini Noodles with Spicy Tomato Eggplant Sauce
Zucchini Noodles with Spicy Tomato Eggplant is a light weeknight meal that’s delicious and easy to make.
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Moroccan Spiced Chickpea Curry
I love chickpeas! I could eat them every day. Typically, I put them on my salads or make Indian Chana Masala with them. I’m also a huge fan of hummus toast for breakfast. This weekend, I decided it was time to do something new and exciting with chickpeas. North African spices and stews have always fascinated me. I also happened to have all of the ingredients for a Moroccan inspired spice mix at home. Chickpeas and Moroccan spices are the perfect combo. The cinnamon, clove, and allspice add depth and warm flavor. The sauce is comforting and also has a little kick from the cayenne pepper. I wanted to keep this dish simple – it’s something you can make with what’s in your pantry. You could throw in a diced potato or sweet potato, cauliflower florets, or even diced butternut squash. The lemon adds the right amount of acid and the fresh mint brings everything together with a pop of color. I served this dish with toasted Israeli couscous. It also would go well with quinoa, cauliflower rice, pita bread, or brown rice. This dish makes an easy, nutritious, and tasty weeknight meal and the leftovers pack up well for an above average “desk lunch” at work. I find this dish to be hearty and satisfying. Make sure you save your chickpea water (also known as “aquafaba”) to use in vegan recipes such as Matcha Chocolate Chip Brownies (vegan). Let me know how it turns out if you make it! Take a picture and tag @thefriendlyepicurean on Instagram or Facebook.
Moroccan Spiced Chickpea Curry
Ingredients
- 2 (15oz) cans of chickpeas (drained)
- 1 (28oz) can of diced tomatoes
- 1 large carrot, diced
- 1 medium sized onion, diced
- 2 cloves garlic, minced
- 1/2 cup vegetable broth or water
- 2 tbs olive oil
- 1 tbs fresh lemon juice
- 3 tbs fresh mint, chopped
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1/2 tsp ginger powder
- 1/4 tsp cinnamon
- 1/4 tsp cayenne pepper
- 1/4 tsp allspice
- 1/4 tsp ground clove
- 1/4 tsp freshly ground black pepper
- 1/4 tsp salt plus more to taste
Directions
Heat 2 tbs of olive on medium heat in a large saucepan or dutch oven. Sauté onions in olive oil for about 6-7 minutes. Onions will be translucent and start to turn golden brown. Add garlic and cook for 2-3 more minutes. Add all spices and carrot and cook for another 2-3 minutes. Add tomatoes, chickpeas, and broth and simmer on low for about 20 minutes. Sauce should start to thicken. Stir in lemon juice and add more salt to taste. Top with fresh mint just before serving. Serve over couscous, quinoa, or brown rice. May store in an airtight container in the fridge for up to 4-5 days.Nutrition Information:
- Approximate Calories per 1/6 Curry: 227 cal
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White Bean Soup with Quinoa, Swiss Chard, and Radishes
This simple and delicious soup is made with mostly whole food ingredients.
