Curried Chickpea and Quinoa Flatbread Recipe

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Ingredients

  • 1 medium onion, chopped (I used a red onion)
  • 2 cloves garlic, minced (I actually used about 4 cloves garlic for more flavor)
  • 1 tablespoon minced ginger (I think I used a little more than 1 Tbsp)
  • 1 15-ounce can chickpeas, rinsed and drained
  • 1 1/2 teaspoons good curry powder (or adjust to taste) (I ended up using closer to 1 Tbsp)
  • 1/4-1/2 teaspoon cayenne or other ground red pepper (or to taste) (I used 1/4 tsp and along with the high quality curry powder, it was quite spicy)
  • 1 15-ounce can diced tomatoes
  • 1 cup cooked quinoa (I used red quinoa because it has a bit more fiber than regular)
  • salt to taste (Definitely don’t omit this step – this recipe needs salt added, otherwise it will taste bland!)
  • Whole wheat pita, or toasted whole wheat bread, or whole wheat Naan Flatbread
  • Part 2: Tomato “Salsa” & Other Toppings (I added this to give some more dimension & texture to the meal)
  • 1 cup grape tomatoes, quartered/halved
  • Diced red onion
  • Diced red bell pepper
  • A few squirts of lemon juice
  • Pinch of salt

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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 1327g
Calories 1453  
Calories from Fat 152 10%
Total Fat 17.33g 22%
Saturated Fat 2.02g 8%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 1932mg 81%
Potassium 2927mg 84%
Total Carbs 275.03g 73%
Dietary Fiber 42.7g 142%
Sugars 27.15g 18%
Protein 55.88g 89%
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