Moroccan Chickpeas Curry with Quinoa and Coriander Curd Recipe

This recipe is filled with the nuttiness of Quinoa combined with the tang of coriander curd and spicy yet rustic chickpeas, all in a moroccan style meal.

Kalyani Srinath
Moroccan Chickpeas Curry with Quinoa and Coriander Curd Recipe
84 ratings.

Everyone is confused about what to make on Valentine’s day. Well, we have a completely stylish yet healthy meal for the special day which will surely impress your partner. Moroccan Chickpeas Curry with Quinoa and Coriander Curd is filled with the nuttiness of Quinoa combined with the tang of the coriander curd and the spicy yet rustic chickpeas curry-all in a moroccan style meal. Who says home meals can't be stylish?

Serve Moroccan Chickpeas Curry with Quinoa and Coriander Curd on its own or with Moroccan Roast Chicken for a weekend meal.

You can also try other chickpea recipes like Vegetarian Chickpea Burger and Vegan Chickpea Omelette.

Cuisine: African
Course: Dinner
Diet: High Protein Vegetarian
Prep in

10 M

Cooks in

45 M

Total in

55 M

Makes:

2 Servings

Ingredients

  • 1 cup Quinoa
  • Water , as per required
  • For Curry:
  • 1 tablespoon Cooking oil
  • 1/4 cup Kabuli Chana (White Chickpeas)
  • 1/2 cup Mixed vegetables , (cauliflower, carrots, summer squash, flat beans), chopped
  • 2 Tomatoes
  • Salt , to taste
  • 1/4 teaspoon Cumin powder (Jeera)
  • 1/4 teaspoon Coriander Powder (Dhania)
  • Paprika powder , according to your taste
  • 1/2 teaspoon Ginger , crushed
  • 1/2 teaspoon Black pepper powder , crushed
  • For the coriander curd
  • 4 tablespoon Hung Curd (Greek Yogurt)
  • 2 sprig Coriander (Dhania) Leaves , chopped
  • 1 sprig Mint Leaves (Pudina) , chopped
  • 1 teaspoon Lemon juice
  • Salt , to taste
  • White pepper powder , to taste
  • For garnishing
  • Lemon wedges , as required

How to make Moroccan Chickpeas Curry with Quinoa and Coriander Curd Recipe

  1. To begin making Moroccan Chickpeas Curry with Quinoa and Coriander Curd, firstly soak the Quinoa in warm water for 15-20 minutes.

  2. After 15-20 minutes drain the water from the quinoa. Fluff it with a fork and reserve.

  3. Blanch tomatoes and make a puree out of it. Then blanch the veggies with a pinch of salt. Drain and retain the water.

  4. Take oil in a heavy bottomed pan and add ginger. Sauté it for about 20 seconds and add the tomato puree, cooked chickpeas, blanched veggies, retained water from boiled veggies and let it simmer. Mash the chickpeas slightly to give it a little volume.

  5. Once it is done, add all the spice powders, salt and adjust the consistency and taste.

  6. Finish with crushed black pepper and adjust spice and top the dish with celery or coriander. Transfer it to a serving bowl.

  7. To make the coriander curd, firstly mix all the ingredients for the same and cool it in a refrigerator before serving.

  8. Serve Moroccan Chickpeas Curry with Quinoa and Coriander Curd on its own or with Moroccan Roast Chicken for a weekend meal.

Kalyani Srinath

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Last Modified On Thursday, 30 March 2017 10:12
     
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