#INDIAN #QUINOA #AND #CHICKPEA #Pan #fried #food
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INDIAN QUINOA AND CHICKPEA Pan fried food
Simple to make, incredible nourishment, brilliant Indian flavors - this Indian Quinoa and Chickpea Sautéed food has everything. It's ideal for Meatless Monday, or any day you're longing for a fun, solid, simple feast.
20 min
Planning Time
15 min
Cook Time
35 min
Fixings
3 Tbs olive oil
2 tsp stew powder
1/2 tsp smoked paprika
2 tsp cumin
2 tsp garam masala
2 tsp red curry powder
1/4 tsp red pepper chips
squeeze dark pepper
1 medium onion, any sort, cut flimsy
1 red ringer pepper, cut slight
3-4 cloves garlic, slashed
1" block crisp ginger, hacked
1 red or green chile, seeded and cut (discretionary)
4 c cooked quinoa (cook 1 glass quinoa as indicated by bundle bearings)
3 c cooked chickpeas (squares with 2 jars flushed and depleted)
1 15 oz. can diced sans salt tomatoes
4 c crisp spinach leaves, inexactly stuffed
1/2 tsp salt
Get Fixings Controlled by Chicory
Guidelines
Warmth the olive oil on medium low in a wok or expansive cooking pot. Include the flavors and let them stew for 2-3 minutes. Turn the warmth down on the off chance that they begin to consume. I like to utilize this opportunity to prepare the onion, peppers, garlic and ginger.
Include the onion and raise the warmth to medium. Cook, mixing as often as possible, around 3 minutes. Include the garlic, ginger and peppers and pan fried food for about a moment. Include the quinoa and pan fried food for one more moment.
Include the chickpeas and cook, mixing every now and again, for around 2 minutes. Mix in the tomatoes. Overlap in the spinach and cook, mixing every now and again, for around 2 minutes. Include the salt and pan fried food for one more moment.
INDIAN QUINOA AND CHICKPEA Pan fried food
Simple to make, incredible nourishment, brilliant Indian flavors - this Indian Quinoa and Chickpea Sautéed food has everything. It's ideal for Meatless Monday, or any day you're longing for a fun, solid, simple feast.
20 min
Planning Time
15 min
Cook Time
35 min
Fixings
3 Tbs olive oil
2 tsp stew powder
1/2 tsp smoked paprika
2 tsp cumin
2 tsp garam masala
2 tsp red curry powder
1/4 tsp red pepper chips
squeeze dark pepper
1 medium onion, any sort, cut flimsy
1 red ringer pepper, cut slight
3-4 cloves garlic, slashed
1" block crisp ginger, hacked
1 red or green chile, seeded and cut (discretionary)
4 c cooked quinoa (cook 1 glass quinoa as indicated by bundle bearings)
3 c cooked chickpeas (squares with 2 jars flushed and depleted)
1 15 oz. can diced sans salt tomatoes
4 c crisp spinach leaves, inexactly stuffed
1/2 tsp salt
Get Fixings Controlled by Chicory
Guidelines
Warmth the olive oil on medium low in a wok or expansive cooking pot. Include the flavors and let them stew for 2-3 minutes. Turn the warmth down on the off chance that they begin to consume. I like to utilize this opportunity to prepare the onion, peppers, garlic and ginger.
Include the onion and raise the warmth to medium. Cook, mixing as often as possible, around 3 minutes. Include the garlic, ginger and peppers and pan fried food for about a moment. Include the quinoa and pan fried food for one more moment.
Include the chickpeas and cook, mixing every now and again, for around 2 minutes. Mix in the tomatoes. Overlap in the spinach and cook, mixing every now and again, for around 2 minutes. Include the salt and pan fried food for one more moment.
