So I made a chickpea curry over quinoa and then roasted the rest using a recipe my sister-in-law sent me {thanks, Brady!}.
Chickpea Curry
- 4 cups of chickpeas {soaked overnight & boiled until tender}
- 4 cups diced fresh tomatoes
- 1 onion, diced
- 1 tsp cumin
- 1/2 tsp coriander
- 1/2/ tsp turmeric
- 1/2 tsp ground ginger
- 1 tsp curry blend
- lemon juice...just a squirt
- a dash of ground red pepper {for spice!}
Saute the onion in grape seed oil until tender.
Add the tomatoes, chickpeas, and spices.
Bring to a boil, then simmer for about 20 minutes.
Serve over rice or quinoa.
Roasted Spicy Chickpeas
- chickpeas, patted dry
- cumin to taste
- ground red pepper to taste
- salt to taste
Combine and spread onto an oiled baking sheet
and cook at 450 for at least 15 minutes or until desired crispiness.