Gluten-Free Emirati Chickpea Curry Breakfast Bowl

Ingredients

• 2 cups Chickpeas (canned, drained)
• 2 tablespoons Coconut Oil
• 1 medium Onion (diced)
• 2 cloves Garlic (minced)
• 1 teaspoon Ginger (grated)
• 2 tablespoons Curry Powder
• 1 teaspoon Turmeric Powder
• 1 teaspoon Cumin
• 1 teaspoon Coriander
• 2 tablespoons Tomato Paste
• 1 can (13.5 oz) Coconut Milk (full-fat)
• about 142 g Spinach
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper
• 4 cups Cooked Quinoa
• 2 tablespoons Fresh Cilantro (chopped)

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Heat the 2 tablespoons of coconut oil in a large, heavy-bottomed pot over medium heat, which is 175°C.
2. 2Add the 1 medium onion, diced, and cook, stirring occasionally, until it looks soft and translucent, about 5 minutes.
3. 3Add the 2 cloves garlic, minced, and the 1 teaspoon ginger, grated. Cook, stirring constantly, for 1 minute until fragrant.
4. 4Stir in the 2 tablespoons curry powder, 1 teaspoon turmeric powder, 1 teaspoon cumin, and 1 teaspoon coriander. Cook, stirring constantly, for 1 minute until the spices smell toasty.
5. 5Stir in the 2 tablespoons tomato paste and cook for another 1 minute, stirring.
6. 6Add the 2 cups chickpeas, drained, and the 1 can (about 380 g) full-fat coconut milk. Stir everything together. Bring the mixture to a gentle simmer, then reduce the heat to low, cover the pot, and cook for 15 minutes, stirring occasionally. The curry should thicken slightly.
7. 7Add the about 142 g spinach to the pot. Stir it into the hot curry and cook for about 2 minutes, or until the spinach has wilted down.
8. 8Season the curry with the 1/2 teaspoon salt and 1/4 teaspoon black pepper. Stir well.
9. 9Divide the 4 cups of cooked quinoa among four bowls. Spoon the chickpea curry over the quinoa. Garnish with the 2 tablespoons of fresh cilantro, chopped.

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