Chickpea Curry with Broccoli and Quinoa

I’m on an instant pot kick. I wanted to have a Meatless Monday dinner. I haven’t been to the store recently. And it is now cold and dark after daylight savings this past weekend. All these factors led me to this dish…

Chickpea Curry with Broccoli and Quinoa.

I had all the ingredients in my pantry and fridge. Start to finish it took all of 20 minutes. I topped the bowls with a dollop of greek yogurt for added protein and creamy texture, but if you wanted to make this vegan you could go without.

When we sat down to eat my husband reminded me that he didn’t really like chickpeas or curry. Minor details that must have slipped my mind. However, he ate a bowl and said it was surprised to find himself liking it. This was even a hit with my one year old. Curry was a new flavor for him, and he especially loved popping the halved chickpeas in his mouth and doing his happy dance. Mom win.

What’s for dinner tommorrow? How about these spaghetti squash burrito bowls!

Chickpea Curry with Broccoli and Quinoa

Serves 2-3

Ingredients:

1 15.5oz can chickpeas

1 14.4oz can diced tomato

2 Tbsp. Canola Oil

2 cloves garlic, minced

½ tsp. chili powder

½ tsp. garam masala

1 Tbsp. curry powder

2 bay leaves

1 Tbsp. lemon juice

Dash of salt and pepper

¼ c. quinoa

1 c. vegetable broth

1.5 c. broccoli

Greek yogurt, for garnish (optional)

Instructions:

Combine all ingredients into the instant pot. Use the manual setting and cook for 8 minutes. Top with a dollop of Greek yogurt.