Curried Chickpea and Quinoa Flatbread

Curried Chickpean and Quinoa Flatbread takes about 45 minutes from beginning to end. One portion of this dish contains approximately 18g of protein, 8g of fat, and a total of 444 calories. This dairy free, lacto ovo vegetarian, and vegan recipe serves 4 and costs $3.2 per serving. A mixture of red bell pepper, curry powder, salt, and a handful of other ingredients are all it takes to make this recipe so flavorful. 7 people were impressed by this recipe. It is brought to you by Picky Eater Blog. Taking all factors into account, this recipe earns a spoonacular score of 97%, which is super. Curried Quinoa Chickpea Salad, Curried flatbread, and Grilled Chickpea Flatbread are very similar to this recipe.

Servings: 4

 

Ingredients:

Mixed greens / baby romaine – chopped

1 15-ounce can chickpeas, rinsed and drained

1 15-ounce can diced tomatoes

1/4-1/2 teaspoon cayenne or other ground red pepper (or to taste) (I used 1/4 tsp and along with the high quality curry powder, it was quite spicy)

1 Tbsp good curry powder (or adjust to taste)

4 cloves garlic, minced

1.5 tablespoon minced ginger

1 cup grape tomatoes, quartered/halved

A few squirts of lemon juice

Whole wheat pita, or toasted whole wheat bread, or whole wheat Naan Flatbread

1 cup cooked quinoa (I used red quinoa because it has a bit more fiber than regular)

Diced red bell pepper

1 medium red onion, chopped

Pinch of salt

Equipment:

sauce pan

Cooking instruction summary:

Chop your veggies, cook the quinoa according to package directions, and heat up your flatbread.Heat a medium-sized, non-stick sauce pan over medium-high heat. Add the onions and a sprinkle of salt and cook, stirring, until onions soften. Add garlic and ginger and cook for another minute. Add the chickpeas, curry powder, and cayenne pepper, and stir briefly. Add the tomatoes and cooked quinoa, reduce heat to low, and cover. Simmer for about 20 minutes to allow flavors to blend. Add salt to taste.Mix tomatoes, onions, red peppers, lemon juice and salt together. Make flatbreads: Top your pita/bread base with chopped romaine/baby greens, 1 serving of the chickpea / quinoa mixture, and the tomato salsa.

 

Step by step:


1. Chop your veggies, cook the quinoa according to package directions, and heat up your flatbread.

2. Heat a medium-sized, non-stick sauce pan over medium-high heat.

3. Add the onions and a sprinkle of salt and cook, stirring, until onions soften.

4. Add garlic and ginger and cook for another minute.

5. Add the chickpeas, curry powder, and cayenne pepper, and stir briefly.

6. Add the tomatoes and cooked quinoa, reduce heat to low, and cover. Simmer for about 20 minutes to allow flavors to blend.

7. Add salt to taste.

8. Mix tomatoes, onions, red peppers, lemon juice and salt together. Make flatbreads: Top your pita/bread base with chopped romaine/baby greens, 1 serving of the chickpea / quinoa mixture, and the tomato salsa.


Nutrition Information:

Quickview
444k Calories
17g Protein
8g Total Fat
78g Carbs
100% Health Score
Limit These
Calories
444k
22%

Fat
8g
12%

  Saturated Fat
1g
7%

Carbohydrates
78g
26%

  Sugar
11g
13%

Cholesterol
2mg
1%

Sodium
677mg
29%

Get Enough Of These
Protein
17g
36%

Vitamin C
135mg
165%

Manganese
2mg
114%

Vitamin A
3418IU
68%

Vitamin B6
1mg
63%

Fiber
13g
54%

Folate
188µg
47%

Magnesium
161mg
40%

Phosphorus
379mg
38%

Copper
0.71mg
35%

Iron
5mg
33%

Potassium
1142mg
33%

Vitamin E
4mg
28%

Vitamin B1
0.36mg
24%

Zinc
2mg
19%

Vitamin B2
0.32mg
19%

Vitamin B3
3mg
17%

Calcium
149mg
15%

Vitamin B5
1mg
14%

Vitamin K
14µg
13%

Selenium
7µg
11%

covered percent of daily need
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Food Trivia

Pound cake got its name from its original recipe, which called for a pound each of butter, eggs, sugar, and flour.

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