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:
covered percent of daily need
