Curried Chickpeas

Another super snappy dinner for you.  And incredibly tasty, too!  I got the recipe here, and while I made it with the creamy coconut quinoa, I don't think I will again.  I didn't taste the coconut in the quinoa, and it just added unnecessary fat to the dish.  So next time I'll just skip it, and make sure to add a little coconut extract if I think it needs something.

If you make the quinoa ahead of time, this dinner comes together in about 15 minutes.  What's not to love about that?!  Also, it's a great meal to make ahead of time and have waiting for you.

Next time, I think I'll double this, though.  It fed us just fine, but the boys don't eat a full portion yet, and I had a good sized side to go with it, but we barely had enough for Scot to take to lunch the following day.  So it feeds 4 if you have a good side to go with it, or 3 hungry men.

Curried Chickpeas

• 2 T olive oil
• 1 medium onion, chopped
• 1 large sweet bell pepper, chopped
• 2 t minced garlic
• 1 can chickpeas, rinsed and drained
• 1 can diced tomatoes with juice
• 2 T apple cider vinegar
• 1 1/2 T curry powder
• 1/4 t tumeric
• 1/4 t cumin
• 1/4 t ginger
• 
  
• salt and pepper to taste
• 1 cup dry quinoa + 2.5 cups water/broth

-- Cook your quinoa like you would rice on the stove top or in a rice cooker

-- Meanwhile, saute the onion, pepper and garlic until onion and peppers are nice and soft.

-- Add in remaining ingredients, stir, and heat through.

To plate: Scoop quinoa onto bowl or plate and top with curried chickpeas!