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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]
How to Prepare Chickpea Curry [Vegan]
- 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.
- Stir in the curry powder and cumin and let sit for 1 to 2 minutes.
- Add the stock, quinoa, and diced tomatoes and lightly simmer for 15 minutes, until the quinoa is tender.
- 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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