Switch to Desktop Site
 
 

Meatless Monday: Cumin-scented quinoa with beets and curried chickpeas

Next Previous

Page 2 of 3

About these ads

As for the chickpeas, these are quick and easy and mighty tasty. I washed the beet greens (no need to throw them away – they're also yummy and good for you.) Then removed the ribs to chop them up finely since they're tougher than the greens and cut the leaves into ribbons.Then I chopped up an onion and a bunch of garlic and sauteed them in some olive oil along with a pinch of red pepper flakes. Once the onion was translucent, I added the beet stems followed a few minutes later by the greens. Tossed in some spices, a couple cans of Eden organic (and BPA-free) chickpeas and let it all meld together, seasoning with salt and pepper, and voilà – a savory, curried mess of garbanzos and greens.

The curried chickpeas go very nicely with the nutty, beet-sweetened quinoa. Top with a spoonful of yogurt or raita and you'll be glad if you've made enough to have leftovers – this dish only improves with a day or two's time to let the flavors deepen.

Just a quick note that Maria's recipe calls for sumac which I did not have – you can substitute some lemon juice as I've done if you can't find this ingredient. 

Cumin-Scented Quinoa With Beets Topped With Curried Chickpeas & Beet Greens
Adapted from Maria Speck's Ancient Grains for Modern Meals
Serves 4-6 

For the quinoa
1 tablespoon olive oil
1 teaspoon whole cumin seeds
1 cup quinoa, well rinsed and drained
1-1/2 cups water
 3/4 teaspoon salt
1/2 teaspoon sumac or lemon juice
1-1/4 cups shredded raw beets (about 1 medium-sized beet, rinsed and peeled)
1 to 2 tablespoons freshly squeezed lemon juice
A pinch of cayenne pepper (optional)

For the chickpeas:
2 tsp olive oil
30-ounce or two cans of rinsed, drained cooked chickpeas (if you're using canned, buy Eden organics as their cans are BPA-free)
1 medium onion, minced
3 cloves garlic, minced or pressed
Beet greens from one bunch of beets, washed, ribs removed and chopped, leaves chopped into ribbons (if your beets did not come with their greens, you can substitute spinach or some chard or skip it altogether if you prefer)
Pinch of red pepper flakes
3 teaspoons curry powder or garam masala
Sea salt to taste
Ground pepper to taste

Next Previous

Page:   1   |   2   |   3

Share