3 years ago

Chickpea Curry
[Vegan]

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chickpea curry

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    Chickpea Curry [Vegan]

    This chickpea and quinoa curry is absolutely fantastic. The flavors are rich and complex, yet the recipe is so easy. Only one pot required! FODMAP fact: I love using canned tomatoes in cooking; you can enjoy 3/5 cup (about 4 ounces [115 g]) per serving.

    Ingredients You Need for Chickpea Curry [Vegan]

    • 2 tablespoons (30 ml) garlicinfused olive oil (page 25)
    • 1 cup (120 g) peeled and chopped carrot (about 2 large carrots)
    • 1 tablespoon (6 g) peeled and minced fresh ginger
    • 2 teaspoons (4 g) yellow curry powder
    • 1 teaspoon ground cumin
    • 3 cups (720 ml) low-FODMAP vegan stock
    • 1 cup (173 g) uncooked quinoa
    • One 28-ounce (784 g) can diced tomatoes (no added spices)
    • 12 ounces (250 g) canned chickpeas, drained and rinsed
    • 1/2 cup (120 ml) canned coconut milk
    • Salt and pepper to taste
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    How to Prepare Chickpea Curry [Vegan]

    1. Heat the oil in a large saucepan or Dutch oven over medium heat. Add the carrot and ginger and cook for 5 to 10 minutes, until starting to soften.
    2. Stir in the curry powder and cumin and let sit for 1 to 2 minutes.
    3. Add the stock, quinoa, and diced tomatoes and lightly simmer for 15 minutes, until the quinoa is tender.
    4. Stir in the chickpeas and coconut milk and warm for 1 to 2 minutes. Season with salt and pepper to taste.

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