JBF CHICKPEA CURRY
- 1 cup chopped Red Onion
- 1 cloves (minced Garlic)
- 1 tsp Ginger root
- 1 tbsp Coconut oil
- 5 oz Baby Spinach
- 15 1/2 cup Organic Crushed Tomatoes (Fire Roasted)
- 1 tbsp Curry powder
- 1 tsp (ground Cumin)
- 1/2 tsp Spices Ground Coriander
- 3/4 tsp Grinder (Himalayan Pink Salt)
- 2 can (drained Chickpeas)
- 1/2 cup Coconut milk
- 3 cup Quinoa
- Directions are based on the original recipe of 8 BOWLS
- Step 1
- 1) IF YOU’RE SERVING WITH QUINOA START THE QUINOA FIRST,
- 2) MINCE THE ONION, MINCE THE GARLIC.
- 3) IN A LARGE SKILLET, HEAT THE OIL OVER A MEDIUM HEAT. ADD THE ONION AND SAUTE FOR 5 MINUTES. ADD THE GARLIC, GINGER, AND SPINACH AND SAUTE FOR 2 MIN UNTIL THE SPINACH IS FULLY WILTED.
- 4)CAREFULLY POUR IN THE TOMATOES, THEN ADD THE CURRY POWDER, CUMIN, CORIANDER, SALT, AND CHICKPEAS. COOK FOR 5 MIN UNTIL BUBBLY.
- 5) STIR IN COCONUT MILK UNTIL FULLY COMBINED, THEN REMOVE FROM HEAT AND SERVE WITH QUINOA.