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 Tomatoes,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
Time in minutes: 55 Servings: 2 Course: Dinner Diet: High Protein Vegetarian
Instructions: To begin making Moroccan Chickpeas Curry with Quinoa and Coriander Curd, firstly soak the Quinoa in warm water for 15-20 minutes.After 15-20 minutes drain the water from the quinoa. Fluff it with a fork and reserve.Blanch tomatoes and make a puree out of it. Then blanch the veggies with a pinch of salt. Drain and retain the water.Take oil in a heavy bottomed pan and add ginger. Sauté it for about 20 seconds and add the tomato puree, cooked chickpeas, blanched veggies, retained water from boiled veggies and let it simmer. Mash the chickpeas slightly to give it a little volume.Once it is done, add all the spice powders, salt and adjust the consistency and taste.Finish with crushed black pepper and adjust spice and top the dish with celery or coriander. Transfer it to a serving bowl.To make the coriander curd, firstly mix all the ingredients for the same and cool it in a refrigerator before serving.Serve Moroccan Chickpeas Curry with Quinoa and Coriander Curd on its own or with Moroccan Roast Chicken for a weekend meal.