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Chickpea and quinoa curry with toasted naan
Soy-Free, Vegetarian, <600 Calories
2 Servings, 560 Calories/Serving
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, “Sunbasket 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.
In your bag
- 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
Nutrition per serving
Calories 560, Total Fat 20g (26% DV), Sat. Fat 3g (15% DV), Trans Fat 0g, Cholest. 5mg (2% DV), Sodium 510mg (22% DV), Total Carb. 76g (28% DV), Fiber 11g (39% DV), Protein 21g
Contains:
Milk, Wheat
Instructions
Wash produce before use
1
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.
2
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.
3
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.
4
Finish the stew
Serve