Spinach, mushroom, chickpea and quinoa curry.

Flavour of the week: Chickpeas.

As a houmous addict I am a big fan of chickpeas. At my local farm shop they sell the yummiest spiced chickpeas. They are crunchy and hot hot hot. I attempted to make some today by tossing half a tin of chickpeas in cayenne and paprika then baking them. They weren’t half bad.

Currently reading: The Apple – Michael Faber. An absolute indulgence of a book having already read his exquisite ‘The Crimson Petal and the White’. A generous serving of Victorian sass.

Another quinoa dish this post and it really is a flavourful little rascal. Those who are more hesitant when it comes to spice need not worry, whilst is may pack a punch with flavour it doesn’t set your mouth on fire. Which is a relief. For me this is the kind of meal I’d make when I’ve got time at the weekend and freeze it for those nights when you just want to come in and warm something tasty up. I’d much rather have this tasty meal waiting for me than go via the takeaway on the way home and eat 7 million calories more than I intended to. Having said that, I really do love a Chinese takeaway, lemon chicken always followed by a bit of what everyone at the table has, caring is sharing right? I digress.

This recipe is from the same book as the quinoa quiche and serves 4.

Ingredients:

  • 3 tbsp olive oil
  • 1 cinnamon stick (I used ground cinnamon)
  • 1 tbsp cumin seeds (I didn’t have any and just added extra ground cumin)
  • 1 tbsp ground coriander
  • 1 tbsp ground cumin
  • 2 red onions, chopped
  • 1 x 400 g tins of chopped tomatoes
  • 2 long green chillies, seeded and chopped
  • 350 g mushrooms, sliced
  • 4 cloves of garlic, chopped
  • 3/4 cup of quinoa, rinsed and drained
  • 1.5 cups of water
  • 2 x 400 g of chickpeas drained
  • salt to taste
  • 150 g baby spinach leaves
  • 1/2 cup of coriander
  • lime juice to taste
  • Greek yogurt for serving
  1. Heat the oil in a large pan (I used a wok) and then fry the cinnamon and cumin seeds for a few seconds.
  2. Add the cumin, turmeric and coriander and cook for a few more seconds.
  3. Next pop the onion and chillies into the pan and cook until soft, followed by mushrooms and garlic.
  4. Once the mushrooms have began to soften, add the tinned tomatoes and bring to boil.
  5. Once brought to the boil add the quinoa and water and cover, turn the heat down and leave for ten minutes.
  6. Add the chickpeas and salt and cover again for another five – ten minutes.
  7. Finally stir in the coriander and spinach and cook until wilted.
  8. Dish up with a dash of lime and a dollop of Greek yogurt.
  9. Scoff.

Curry

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