Moroccan Chickpeas Curry with Quinoa and Coriander Curd
Immerse yourself in the vibrant flavors of Moroccan cuisine with this delightful Moroccan Chickpeas Curry paired with fluffy quinoa and a refreshing coriander curd. This dish not only captivates the senses with its aromatic spices and textures but also offers a healthy, high-protein vegetarian option that makes for an exquisite dinner. Ideal for both weeknight meals and special occasions, this recipe is a beautiful fusion of taste and nutrition.
Ingredients
| Ingredient | Quantity |
|---|---|
| Quinoa | 1 cup |
| Water | As required |
| Sunflower Oil | 1 tablespoon |
| Kabuli Chana (White Chickpeas) | 1/4 cup |
| Mixed Vegetables (cauliflower, etc.) | 1/2 cup |
| Tomatoes | 2 |
| Salt | To taste |
| Cumin Powder (Jeera) | 1/4 teaspoon |
| Coriander Powder (Dhania) | 1/4 teaspoon |
| Paprika Powder | According to taste |
| Ginger (crushed) | 1/2 teaspoon |
| Black Pepper Powder (crushed) | 1/2 teaspoon |
| Hung Curd (Greek Yogurt) | 4 tablespoons |
| Fresh Coriander (Dhania) Leaves | 2 sprigs, chopped |
| Fresh Mint Leaves (Pudina) | 1 sprig, chopped |
| Lemon Juice | 1 teaspoon |
| White Pepper Powder | To taste |
| Lemon Wedges | As required |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approximately 350 |
| Protein | 15g |
| Carbohydrates | 55g |
| Dietary Fiber | 10g |
| Total Fat | 8g |
Preparation Time
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
Servings
- Servings: 2
Instructions
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Prepare the Quinoa: Start by soaking the quinoa in warm water for about 15-20 minutes. This step helps to remove the natural coating that can make quinoa taste bitter. After soaking, drain the water and fluff the quinoa with a fork. Set it aside.
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Make the Tomato Puree: Blanch the tomatoes in boiling water for a few minutes, then transfer them to an ice bath to cool. Peel the skins and blend the tomatoes into a smooth puree.
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Blanch the Vegetables: In the same pot of boiling water, blanch the mixed vegetables, such as cauliflower, adding a pinch of salt for flavor. Drain and keep the water for later use.
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Cook the Chickpeas and Spices: In a heavy-bottomed pan, heat the sunflower oil over medium heat. Add the crushed ginger and sauté for about 20 seconds until fragrant. Pour in the prepared tomato puree and add the cooked kabuli chana (white chickpeas) along with the blanched vegetables. Incorporate the retained water from the blanched veggies and allow the mixture to simmer gently.
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Mash and Season: Slightly mash some of the chickpeas with the back of a spoon to create a varied texture in the curry. Once the mixture is simmering, add the cumin powder, coriander powder, paprika, and salt to taste. Adjust the consistency with water as needed, stirring to combine.
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Final Touches: Finish the curry with crushed black pepper and adjust the seasoning as per your preference. Garnish with chopped coriander or celery for an aromatic finish. Transfer the curry to a serving bowl.
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Prepare the Coriander Curd: In a separate bowl, mix the hung curd (Greek yogurt) with chopped coriander leaves, mint leaves, lemon juice, salt, and white pepper powder. Combine thoroughly and refrigerate for a refreshing side.
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Serve: Present the Moroccan Chickpeas Curry alongside the quinoa, garnished with lemon wedges and accompanied by the coriander curd. This dish can also be paired with Moroccan Roast Chicken for a complete weekend meal experience.
Enjoy Your Meal!
Dive into this culinary delight and savor the rich, exotic flavors of Morocco while nourishing your body with wholesome ingredients. This Moroccan Chickpeas Curry with Quinoa and Coriander Curd is not just a meal but an experience that brings the warmth and vibrancy of Moroccan culture right to your dining table. Bon appétit!
