Chickpea and Spinach Curry with Quinoa

This Chickpea and Spinach Curry with Quinoa is a hearty and nutritious dish that brings vibrant flavors together in a healthy way. Perfect for a late-night meal, it combines protein-packed chickpeas and fresh spinach with aromatic spices, served over fluffy quinoa.

Ingredients

• Chickpeas - 1 can (400g), drained and rinsed
• Fresh spinach - 200g, washed and roughly chopped
• Quinoa - 150g, rinsed
• Coconut milk - 200ml
• Curry powder - 1 tablespoon
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, grated
• Onion - 1 medium, diced
• Olive oil - 1 tablespoon
• Vegetable broth - 250ml
• Salt - to taste
• Black pepper - to taste
• Lemon juice - 1 tablespoon
• Fresh cilantro - for garnish

Steps

1. Heat olive oil in a medium pot over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
2. Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.
3. Add the curry powder and cook for another minute to release its flavors.
4. Incorporate the drained chickpeas, coconut milk, and vegetable broth. Stir well and bring to a simmer.
5. Once simmering, add the chopped spinach and let it wilt for about 3-4 minutes. Season with salt and black pepper to taste.
6. While the curry simmers, cook the quinoa. In a separate pot, combine the rinsed quinoa with 300ml of water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and cook for 15 minutes until the quinoa is fluffy.
7. Once cooked, fluff the quinoa with a fork and stir in lemon juice.
8. Serve the chickpea and spinach curry over the quinoa, garnished with fresh cilantro.

Nutrition

• Calories: 450
• Protein: 15 g
• Carbs: 65 g
• Fiber: 15 g
• Sugar: 5 g
• Sodium: 400 mg
• Cholesterol: 0 mg
• Total Fat: 14 g
• Saturated Fat: 6 g
• Unsaturated Fat: 8 g
• Water: 0.5 L

Health Benefits

• Rich in plant-based protein from chickpeas, aiding muscle repair and growth.
• High in fiber, promoting digestive health and keeping you full longer.

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