A couple days ago, I decided to try a recipe I found on Fat Free Vegan Kitchen’s Blog. It looked absolutely delicious, and really easy to make. My husband was a bit skeptical but open to trying it – especially if we used his favorite Tandoori Naan Flatbread from Trader Joe’s (see picture below) as the base 🙂 I made a few modifications (see my notes in purple) to the recipe to amp up the flavor/spicy-ness – and it turned out great! My husband liked it so much he volunteered to finish the leftovers at another meal. This meal is also extremely healthy – really balanced with veggies, protein and whole grains. The Tandoori Naan Flatbread isn’t the “healthiest” base, but it’s ok (one of them will run you about 250 calories and 2g fiber). I actually tried using a whole wheat pita and a slice of toasted whole wheat bread as alternate bases and they turned out great too (and those are healthier/lower calorie options than the flatbread). But any way you make it, this is a great recipe! Hope you enjoy it!
Ingredients – Curried Chickpeas/Flatbread
- 1 medium onion, chopped (I used a red onion)
- 2 cloves garlic, minced (I actually used about 4 cloves garlic for more flavor)
- 1 tablespoon minced ginger (I think I used a little more than 1 Tbsp)
- 1 15-ounce can chickpeas, rinsed and drained
- 1 1/2 teaspoons good curry powder (or adjust to taste) (I ended up using closer to 1 Tbsp)
- 1/4-1/2 teaspoon cayenne or other ground red pepper (or to taste) (I used 1/4 tsp and it gave it a good enough kick for my tastes!)
- 1 15-ounce can diced tomatoes (fire-roasted preferred)
- 1 cup cooked quinoa
- salt to taste (Definitely don’t omit this step – this recipe needs salt added, otherwise it will taste bland!)
- Whole wheat pita, or toasted whole wheat bread, or Naan Flatbread
Ingredients – Tomato “Salsa” & Other Toppings (I added this to give some more flavor dimensions to the meal)
- 1 cup grape tomatoes, quartered/halved
- Diced red onion
- Diced red bell pepper
- A few squirts of lemon juice
- Pinch of salt
- Mixed greens / baby romaine – chopped
- Cook quinoa according to package directions
- Heat a medium-sized, non-stick sauce pan over medium-high heat. Add the onions and a sprinkle of salt and cook, stirring, until onions soften. Add garlic and ginger and cook for another minute.
- Add the chickpeas, curry powder, and cayenne pepper, and stir briefly. Add the tomatoes and cooked quinoa, reduce heat to low, and cover. Simmer for about 10 minutes to allow flavors to blend (I simmered mine for longer – probably about 20 min total). Add salt to taste.
- Mix tomatoes, onions, red peppers, lemon juice and salt together.
- Make flatbreads: Top your pita/bread base with chopped romaine/baby greens, 1 serving of the chickpea / quinoa mixture, and the tomato salsa. Enjoy!