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Chickpea & Quinoa Curry

Jan 10, 2018 0 comments
Chickpea & Quinoa Curry

Ingredients

  • 1 medium sweet potato, peeled + chopped (about 3 cups)
  • 1 large broccoli crown, cut into florets (about 2 cups)
  • 1/2 white onion, diced (about 1 cup)
  • 2 cups of Daybreak Chickpeas
  • 1 (28 oz) can diced tomatoes
  • 2 (14.5 oz) cans coconut milk (either full fat or lite)
  • 1/4 cup quinoa
  • 2 garlic cloves, minced (about 1 tablespoon)
  • 1 tablespoon freshly grated ginger
  • 1 tablespoon freshly grated turmeric (or 1 teaspoon ground)
  • 2 teaspoon wheat free tamari sauce
  • 1 teaspoon miso (or additional tamari)
  • 1/2 – 1 teaspoon chili flakes

Instructions

  1. Add all ingredients to a slow cooker, starting with 1 cup of water. Stir until everything is fully incorporated.
  2. Turn the slow cooker to high and cook for 3 – 4 hours until sweet potato cooks through and the curry has thickened.

This recipe and more can be found at www.simplyquinoa.com


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