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Curried Quinoa and Chickpeas Recipe
Curried Quinoa and Chickpeas Recipe photo by Taste of Home

Curried Quinoa and Chickpeas Recipe

Publisher Photo
Quinoa contains more protein than other grains, and that protein is of unusually high quality for a plant food. That makes this a great filling main dish and the blend of flavors and colors will bring everyone at the table back for more. —Suzanne Banfield, Basking Ridge, New Jersey
TOTAL TIME: Prep: 15 min. Cook: 25 min.
MAKES:4 servings
TOTAL TIME: Prep: 15 min. Cook: 25 min.
MAKES: 4 servings

Ingredients

  • 1-1/2 cups water
  • 1/2 cup orange juice
  • 1 can (15 ounces) chickpeas or garbanzo beans, rinsed and drained
  • 2 medium tomatoes, seeded and chopped
  • 1 medium sweet red pepper, julienned
  • 1 cup quinoa, rinsed
  • 1 small red onion, finely chopped
  • 1/2 cup raisins
  • 1 teaspoon curry powder
  • 1/2 cup minced fresh cilantro

Nutritional Facts

1-1/2 cups equals 355 calories, 5 g fat (trace saturated fat), 0 cholesterol, 155 mg sodium, 70 g carbohydrate, 9 g fiber, 12 g protein.

Directions

  1. In a large saucepan, bring water and orange juice to a boil. Stir in chickpeas, tomatoes, red pepper, quinoa, onion, raisins and curry. Return to a boil. Reduce heat; cover and simmer for 15-20 minutes or until liquid is absorbed.
  2. Remove from the heat; fluff with a fork. Sprinkle with cilantro. Yield: 4 servings.
Editor's Note: Look for quinoa in the cereal, rice or organic food aisle.
Originally published as Curried Quinoa and Chickpeas in Healthy Cooking June/July 2011, p61

Nutritional Facts

1-1/2 cups equals 355 calories, 5 g fat (trace saturated fat), 0 cholesterol, 155 mg sodium, 70 g carbohydrate, 9 g fiber, 12 g protein.

Reviews for Curried Quinoa and Chickpeas

AVERAGE RATING
   (12)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (5)
3 Star
 (1)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
Reviewed Jun. 5, 2013

I liked this well enough, but I wouldn't make it again, because my son hated it. He ate it cause I bribed him with DQ, but he hates raisins and without them this would be really boring. If I made this again for myself only, I'd use less water, more OJ & more curry.

MY REVIEW
Reviewed Apr. 8, 2013

Loved this receipe ! My kids ages 4 and 7 gobbled it up. I added 1/2 cup of water than what it called for as we'll as fresh diced carrots. I also added a dash of turmeric and cumin for more spice and omitted the raisins.

MY REVIEW
Reviewed Jan. 30, 2013

Wonderful main dish. I added a few cut up yams which I partially microwaved, and used a can of diced tomatoes.

MY REVIEW
Reviewed Mar. 28, 2012

Delicious. I was hesitant about the raisins since I don't care for raisins in things like oatmeal etc, but they really complimented the dish. Even my husband who is a meat and potatoes man enjoyed this. Good hot or cold

MY REVIEW
Reviewed Nov. 20, 2011

I am dabbling with vegan cooking at least 3 nights per week because meat has become nearly unaffordable for me, a single mom, but I'm finding a lot of great recipes out there and they are growing on me. My 12-yr old son and boyfriend both loved this recipe as did I. I did my dried chickpeas from scratch in a pressure cooker and they were ready to go in about 1 hr 45 mins. I am going to try this with pineapple juice instead of orange for more of a thai flavor. I used golden raisins. Love the curry! I actually added more. This made enough for 2 family meals plus 2 lunches for me to take to work- where I made coworkers salivate with the delightful fragrance of this dish heating in the microwave. This dish will also freeze well, and it's very economical. About $5 for the entire recipe.

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