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Spiced Chickpeas Curry with Quinoa
A spiced vegan chickpea curry with spinach and mushrooms, finished with smoked paprika, tahini and coconut milk, served over quinoa.
Ingredients
Instructions
Drain and season the chickpeas, then saute them over medium-high heat until well browned, about 4 minutes.
Add the spinach and mushrooms, cooking until softened, about 8 minutes.
Stir in the smoked paprika, tahini, tamari and coconut milk for 3 minutes.
Cook the quinoa separately and fluff with a fork.
Let the chickpeas simmer for about 10 minutes so the flavors meld.
Taste and adjust the seasoning.
Serve hot over the quinoa, garnished with fresh herbs.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
