Ingredients
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1 tablespoon olive oil
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1 medium onion, chopped finely
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3 cloves garlic, minced
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1 teaspoon ground cumin
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1/2 teaspoon turmeric powder
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1/2 teaspoon salt
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1 cup tomato paste
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1 (15-ounce) can chickpeas, drained and rinsed
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1/2 cup cooked quinoa
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2 cups fresh spinach leaves, washed and roughly chopped
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Optional garnish: shaved parmesan cheese, cilantro, and squeezed lemon juice
Directions
Subtitle: An authentic taste of the Mediterranean
Description: This delicious vegetarian curry is inspired by the flavorful dishes from countries such as Greece, Italy, Spain, and Turkey. It features a blend of spices that will bring out the best in your meal.
Ingredients:
– 1 tablespoon olive oil
– 1 medium onion, chopped finely
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric powder
– 1/2 teaspoon salt
– 1 cup tomato paste
– 1 (15-ounce) can chickpeas, drained and rinsed
– 1/2 cup cooked quinoa
– 2 cups fresh spinach leaves, washed and roughly chopped
– Optional garnish: shaved parmesan cheese, cilantro, and squeezed lemon juice
Instructions:
1. In a large pot over high heat, warm up the olive oil. Then, saute the chopped onions until translucent, about 5 minutes.
2. Add the garlic, cumin, turmeric, and salt to the pot. Stir well and cook for another minute.
3. Pour in the tomato paste and stir until combined. Cook for 1-2 minutes more.
4. Add the drained and rinsed chickpeas to the mixture along with the cooked quinoa and spinach. Stir everything together thoroughly.
5. Simmer the mixture for approximately 5 minutes at low heat.
6. Remove the pot from the heat and allow it to cool slightly before serving.
7. Serving suggestions:
– For a single serving, divide the amount of each ingredient mentioned above by two.
– To serve multiple portions, follow the amounts given in the ingredient list.
Difficulty Level: Easy
Nutrition Information:
Per serving (based on the serving size):
– Calories: 240 kcal
– Total Fat: 3.5 g
– Saturated Fat: 1.5 g
– Cholesterol: 0 mg
– Sodium: 370 mg
– Carbohydrates: 24 g
– Dietary Fiber: 7 g
– Sugars: 3 g
– Protein: 8 g
Total Time Needed: About 20-30 minutes (depending on how long you want to simmer the sauce)
Note: If using non-vegan options like milk or cream, adjust the nutrition information accordingly.
Steps
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1
Done
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In a large pot over high heat, warm up the olive oil. Then, saute the chopped onions until translucent, about 5 minutes. |
|
2
Done
|
Add the garlic, cumin, turmeric, and salt to the pot. Stir well and cook for another minute. |
|
3
Done
|
Pour in the tomato paste and stir until combined. Cook for 1-2 minutes more. |
|
4
Done
|
Add the drained and rinsed chickpeas to the mixture along with the cooked quinoa and spinach. Stir everything together thoroughly. |
|
5
Done
|
Simmer the mixture for approximately 5 minutes at low heat. |
|
6
Done
|
Remove the pot from the heat and allow it to cool slightly before serving. |
|
7
Done
|
Serving suggestions: |
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8
Done
|
3.5 g |
|
9
Done
|
1.5 g |
