lunch

Chickpea and Spinach Curry with Turmeric-Infused Quinoa

Name: Chickpea and Spinach Curry with Turmeric-Infused Quinoa
Ingredients: 210.9 g Chickpeas, canned, drained and rinsed; 126.5 g Quinoa, cooked; 84.3 g Spinach, fresh; 14.2 g Olive oil

Nutrition

584

kcal

Calories

Protein

Carbs

Fat

AI Insight

Insight not available for this recipe.

Ingredients(4)

Chickpeas, canned, drained and rinsed210.9 g

Quinoa, cooked126.5 g

Spinach, fresh84.3 g

Olive oil14.2 g

Instructions

Heat the olive oil in a heavy-bottomed pot over medium heat. Add finely minced aromatics (onion, garlic, ginger) and toast until fragrant and soft.

Stir in turmeric, cumin, and coriander, blooming the spices until they coat the pan in a vibrant, fragrant paste.

Add the chickpeas and a splash of vegetable stock or water, simmering for 10 minutes until the flavors marry and the liquid reduces to a glossy sauce.

Fold in the fresh spinach at the last moment, stirring gently until just wilted and bright green.

Prepare the quinoa by fluffing it with a fork and folding in a pinch of turmeric and lemon zest for brightness.

Plate the curry in a wide, shallow bowl alongside the quinoa. Finish with a squeeze of fresh lime and a sprinkle of cilantro for an acidic, herbal finish.