- Prep Time:10m
- Cook Time:10m
- Total Time:20m
- Serves: 2
Ingredients
- 2 c cooked Chickpeas
- 3/4 c cooked Quinoa
- 1 tbsp. chilli oil (or any other vegetable oil)
- 1 bay leaf
- 1/4 stick of cinnamon
- 1/4 tsp. fennel seeds
- 1/4 tsp. cumin seeds
- 1 c Spinach leaves
- 1/2 c Zucchini, chopped in bite-sized pieces
- 3/4 c onion, chopped in bite-sized pieces
- 1 japaleno, de-seeded & chopped
- 2 tomatoes, pureed
- 1/4 tsp. turmeric powder
- 1/2 tsp. red chilli powder
- 1 tbsp. channa masala (see note in post)
- 2 1/2 c water
- 1/2 c canned coconut milk
- Salt, to taste
- chopped cilantro or spring onion, for garnish
Instructions
- Heat oil in a large pan and add the whole spices (bay leaf, cinnamon, fennel and cumin). Once the spices are fragrant, add the chopped onion, jalapeno, spinach and zucchini. Sauté for a few minutes.
- Add the ground spices: turmeric, red chilli powder and channa masala. Cook until the spices are fragrant.
- Add the tomato puree, cooked chickpeas and water to the pan, cover and let come to a boil until the tomatoes no longer smell raw.
- Finally, add the coconut milk and cooked quinoa, simmer for a few minutes. Season with salt to taste.
- Garnish with fresh cilantro and serve hot!