Chickpea and quinoa curry with toasted naan

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Chickpea and quinoa curry with toasted naan

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.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note 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


2-serving instructions (4-serving modifications in red)

Wash produce before use


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

In a medium sauce pot over medium heat, warm 2 tablespoons oil until hot but not smoking. Add the shallots, season with salt, and cook, stirring occasionally, until softened and starting to caramelize, 2 to 3 minutes. Add the carrot and cook, stirring occasionally, until heated through, 2 to 3 minutes. Stir in the spice blend and cook until fragrant, about 1 minute.
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

Coarsely chop the dill.
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

Remove the stew from the heat, stir in the dill, and season to taste with salt and pepper.


Transfer the stew to individual bowls, dollop with the yogurt, and serve with the naan.