Coconut Curry Chickpeas with Quinoa

Coconut Curry Chickpeas with Quinoa – Vegan

Servings: 6

Ingredients

Sauce

• 3 Tbsp coconut oil
• 1/2 large onion or 1 small onion, diced
• 3 Tbsp garlic, minced
• thumb-sized piece, fresh ginger, minced
• 16 oz coconut milk
• 1 can chickpeas, drained and rinsed
• 1/4 tsp cayenne pepper
• 1 tsp cumin
• 1 tsp garam masala
• 1/2 tsp nutmeg
• 1 1/2 tsp turmeric
• 1tsp turbinado sugar
• 1 Tbsp lemon juice
• two heaping handfuls spinach

Quinoa

• 2 cups dry quinoa, washed 3 times
• 4 cups vegetable broth

Directions

1. Start boiling vegetable broth on medium-high. While it is heating up, rinse your quinoa at least three times to get off any residues. When broth is boiling, add quinoa and reduce heat to medium-low, cover and simmer until all liquid is absorbed (approximately 25 minutes)
2. Meanwhile, begin dicing and mincing your onion, garlic and ginger. Put your frying pan on medium-low heat and add coconut oil. When it is hot, begin to saute the onion, garlic and ginger. When onion is transparent, add coconut milk and chickpeas.
3. Add cayenne pepper, cumin, garam masala, nutmeg, turmeric, turbinado sugar, and lemon juice.
4. Let simmer on low for at least 15 minutes or as long as you’d like. The longer the flavors have to melt together, the better.
5. Toward the end of the simmering, add spinach and let wilt before serving.   
6. Serve sauce over quinoa and enjoy.