Chickpea and quinoa curry with toasted naan
Vegetarian, Soy Free, Low Calorie
25 – 35 Minutes
Dill might not be the first ingredient that comes to mind when you think about India-inspired dishes, but then again, neither is quinoa. That’s what we mean by the phrase, “Sun Basket spin”—unexpected additions can take classic dishes to new heights. In this one-pot curry, dill stands up to the bold flavors in our chickpea spice blend, and quinoa soaks up the sauce, while providing more protein and fiber than even brown rice.
- 1 or 2 shallots
- 1 carrot
- ¼ cup white quinoa
- 1 cup cooked chickpeas
- Chickpea spice blend (cumin - sweet smoked paprika - oregano - coriander - cinnamon)
- 1 tablespoon tomato paste
- 1 cup diced tomatoes
- Fresh dill
- 1 naan
- ½ cup Greek yogurt
Prep the stew ingredients
- Peel and thinly slice the shallots.
- Scrub or peel the carrot and trim off the ends; cut the carrot in half lengthwise, then on the diagonal into ¼-inch-thick slices.
- In a fine-mesh strainer, rinse the quinoa.
- Rinse the chickpeas.
Make the chickpea and quinoa stew
Add the quinoa, chickpeas, tomato paste, tomatoes, and 3 cups water and bring to a boil. Reduce to a simmer and cook, stirring occasionally, until the quinoa is tender, 18 to 20 minutes. While the stew simmers, prepare the dill and naan.
Chop the dill; toast the naan
In a dry frying or grill pan over medium heat, warm the naan until lightly toasted, 1 to 2 minutes per side. Alternatively, toast it in a toaster. Tear in half.
Finish the stew
Nutrition per serving: Calories: 560, Protein: 21 g, Total Fat: 20 g, Monounsaturated Fat: 11 g, Polyunsaturated Fat: 1.5 g, Saturated Fat: 3 g, Cholesterol: 5 mg, Carbohydrates: 76 g, Fiber: 11 g, Added Sugar: 0 g, Sodium: 510 mg
Contains: milk, wheat