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Servings: 4
Total Cost: $4.73
Cost Per Serving: $1.18
Total Calories: 1,834
Calories/Serving: 459 | The other day I cooked a large batch of chickpeas. They happen to be one of my favorite kinds of legumes, they are so “meaty” and earthy and quite tasty. So today for lunch, I felt like using my chickpeas in a salad – maybe with some toasted quinoa and some vegetables. For spices? Hmm, let's go the Indian route and while we're at it, let's toast the chickpeas as well with lots of spices to get them crispy, golden and flavorful.
I thought I had it almost figured out, but I thought it needed something else, a kick, a fresh addition. I glanced over my supplies and my eyes caught a lonely pomegranate sitting on the counter. I bought it the other day when its beautiful color called on me, however I had no plans in mind for it. Why not spicy up my salad with a fresh addition of crisp pomegranate seeds. Perfect!
4 servings:
Ingredients:
1 ½ cup of dried quinoa
3 cups of water
vegetable oil
1 ½ cup of cooked chick peas
1 large carrot, peeled and diced
½ onion, chopped
1 large celery stalk, chopped
2 cloves of garlic
Seeds from one pomegranate
Spices/Flavorings:
Cumin
Curry
Cayenne
Salt
Balsamic Vinegar
Soy Sauce
Method:
Roast the quinoa in a large pan until golden for about 5 minutes – stir constantly. Add the water and about 1 teaspoon each of cumin, curry, cayenne and salt. Bring up to a boil, cover with a lid and let simmer for about 15 minutes. After that point, remove the pan from heat, keep the lid and let the quinoa rest for another five minutes.
Meanwhile coat the chickpeas with about a tablespoon of oil and again add about 1 teaspoon each of cumin, curry, cayenne and salt. Mix well to distribute the spices, then put the chickpeas on a sheet pan and roast in a 400 degree oven for about 15 minutes or until crisp and golden – stir and turn the chickpeas about half way through.
In a sautee pan, start sauteeing the onion in some oil. After a few minutes, add the carrot and the celery. Once they are almost soft, add again about 1 teaspoon each of cumin, curry, cayenne and salt. Also add about a tablespoon each of balsamic vinegar and soy sauce.
Once the quinoa is cooked, add the vegetables and the chickpeas and stir well to combine. Serve in a bowl and top with a tablespoon of pomegranate seeds on each plate. If you like sour cream, then add a dollop to finish off. Serve!
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