AfricanDinnerHigh Protein

Moroccan Chickpeas Curry with Quinoa and Coriander Curd Recipe

Name: Moroccan Chickpeas Curry with Quinoa and Coriander Curd Recipe
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 2 servings
Cuisine: African
Ingredients: 1 cup quinoa; water - as per required; 1 tablespoon sunflower oil; 1/4 cup kabuli chana (white chickpeas); 1/2 cup mixed vegetables - (cauliflower; 2 tomato; 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; 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; lemon wedges - as required

A high protein African recipe with quinoa, water - as per required, sunflower oil. Ready in 55 min, serves 2.

Curated byKavya Sharma🇮🇳

Calories

865kcal

Estimated Cost

₹475-625

Carbs91g

Protein41g

Fats37g

Servings Scaler

Instructions

14 steps

1
To begin making Moroccan Chickpeas Curry with Quinoa and Coriander Curd, firstly soak the Quinoa in warm water for 15-20 minutes
quinoa(1 cup)water - as per requiredcoriander powder (dhania)(1/4 teaspoon)hung curd (greek yogurt)(4 tablespoon)sprig coriander (dhania) leaves - chopped(2)
2
After 15-20 minutes drain the water from the quinoa
quinoa(1 cup)water - as per required
3
Fluff it with a fork and reserve
4
Blanch tomatoes and make a puree out of it
tomato(2)
5
Then blanch the veggies with a pinch of salt
salt - to tastesalt - to taste
6
Drain and retain the water
water - as per required
7
Take oil in a heavy bottomed pan and add ginger
ginger - crushed(1/2 teaspoon)
8
Sauté it for about 20 seconds and add the tomato puree, cooked chickpeas, blanched veggies, retained water from boiled veggies and let it simmer
water - as per requiredtomato(2)
9
Mash the chickpeas slightly to give it a little volume
10
Once it is done, add all the spice powders, salt and adjust the consistency and taste
salt - to tastecumin powder (jeera)(1/4 teaspoon)coriander powder (dhania)(1/4 teaspoon)paprika powder - according to your tasteblack pepper powder - crushed(1/2 teaspoon)salt - to tastewhite pepper powder - to taste
11
Finish with crushed black pepper and adjust spice and top the dish with celery or coriander
coriander powder (dhania)(1/4 teaspoon)ginger - crushed(1/2 teaspoon)black pepper powder - crushed(1/2 teaspoon)sprig coriander (dhania) leaves - chopped(2)white pepper powder - to taste
12
Transfer it to a serving bowl
13
To make the coriander curd, firstly mix all the ingredients for the same and cool it in a refrigerator before serving
coriander powder (dhania)(1/4 teaspoon)hung curd (greek yogurt)(4 tablespoon)sprig coriander (dhania) leaves - chopped(2)
14
Serve Moroccan Chickpeas Curry with Quinoa and Coriander Curd on its own or with Moroccan Roast Chicken for a weekend meal
quinoa(1 cup)coriander powder (dhania)(1/4 teaspoon)hung curd (greek yogurt)(4 tablespoon)sprig coriander (dhania) leaves - chopped(2)

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Recipe Source: archanaskitchen.com

AfricanDinnerHigh Protein

Moroccan Chickpeas Curry with Quinoa and Coriander Curd Recipe

A high protein African recipe with quinoa, water - as per required, sunflower oil. Ready in 55 min, serves 2.

Curated byKavya Sharma🇮🇳

Cook Time55 min

Calories

865kcal

Est. Cost₹475-₹625

Serving Size1 portion

Estimated Nutrition Highlights

Carbohydrates

91g(42%)

Protein

41g(19%)

Fats

37g(39%)

Interactive Servings Scaler

Scale the servings dynamically to update the ingredient checklist counts.

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Directions

14 steps

1
To begin making Moroccan Chickpeas Curry with Quinoa and Coriander Curd, firstly soak the Quinoa in warm water for 15-20 minutes
quinoa(1 cup)water - as per requiredcoriander powder (dhania)(1/4 teaspoon)hung curd (greek yogurt)(4 tablespoon)sprig coriander (dhania) leaves - chopped(2)
2
After 15-20 minutes drain the water from the quinoa
quinoa(1 cup)water - as per required
3
Fluff it with a fork and reserve
4
Blanch tomatoes and make a puree out of it
tomato(2)
5
Then blanch the veggies with a pinch of salt
salt - to tastesalt - to taste
6
Drain and retain the water
water - as per required
7
Take oil in a heavy bottomed pan and add ginger
ginger - crushed(1/2 teaspoon)
8
Sauté it for about 20 seconds and add the tomato puree, cooked chickpeas, blanched veggies, retained water from boiled veggies and let it simmer
water - as per requiredtomato(2)
9
Mash the chickpeas slightly to give it a little volume
10
Once it is done, add all the spice powders, salt and adjust the consistency and taste
salt - to tastecumin powder (jeera)(1/4 teaspoon)coriander powder (dhania)(1/4 teaspoon)paprika powder - according to your tasteblack pepper powder - crushed(1/2 teaspoon)salt - to tastewhite pepper powder - to taste
11
Finish with crushed black pepper and adjust spice and top the dish with celery or coriander
coriander powder (dhania)(1/4 teaspoon)ginger - crushed(1/2 teaspoon)black pepper powder - crushed(1/2 teaspoon)sprig coriander (dhania) leaves - chopped(2)white pepper powder - to taste
12
Transfer it to a serving bowl
13
To make the coriander curd, firstly mix all the ingredients for the same and cool it in a refrigerator before serving
coriander powder (dhania)(1/4 teaspoon)hung curd (greek yogurt)(4 tablespoon)sprig coriander (dhania) leaves - chopped(2)
14
Serve Moroccan Chickpeas Curry with Quinoa and Coriander Curd on its own or with Moroccan Roast Chicken for a weekend meal
quinoa(1 cup)coriander powder (dhania)(1/4 teaspoon)hung curd (greek yogurt)(4 tablespoon)sprig coriander (dhania) leaves - chopped(2)