Curry Pizza with Chickpeas and Quinoa
Grab a knife and fork and dig into this Curry Pizza with Chickpeas and Quinoa -- a real treat for the senses! Hearty and filling, plus it makes for awesome leftovers.
Servings: 4 servings
Calories: 225kcal
Ingredients
Curried Chickpeas/Flatbread:
- 1 medium red onion chopped
- 4 cloves garlic minced
- 1 1/2 tablespoon minced ginger
- 15 oz chickpeas, rinsed and drained 1 can
- 1 Tbsp curry powder or adjust to taste
- 1/8 teaspoon cayenne or other ground red pepper (or to taste)
- 15 oz diced tomatoes 1 can
- 1 cup cooked quinoa
- Salt to taste Definitely don’t omit this step – this recipe needs salt added, otherwise it will taste bland!
- Whole wheat pita or toasted whole wheat bread, or whole wheat Naan Flatbread
Tomato “Salsa” and Other Toppings:
- 1 cup grape tomatoes quartered/halved
- Diced red onion
- Diced red bell pepper
- A few squirts of lemon juice
- Pinch of salt
- Mixed greens, baby spinach or romaine – chopped
Instructions
- Chop your veggies, cook the quinoa according to package directions, and heat up your flatbread.
- Heat a medium-sized, non-stick sauce pan over medium-high heat. Add the onions and a sprinkle of salt and cook, stirring, until onions soften. Add garlic and ginger and cook for another minute.
- Add the chickpeas, curry powder, and cayenne pepper, and stir briefly.
- Add the tomatoes and cooked quinoa, reduce heat to low, and cover.
- Simmer for about 20 minutes to allow flavors to blend. Add salt to taste.
- Mix tomatoes, onions, red peppers, lemon juice and salt together.
- Make flatbreads: Top your pita/bread base with chopped romaine/baby greens, 1 serving of the chickpea / quinoa mixture, and the tomato salsa.
Notes
Top Tips for making this Curry Pizza with Chickpeas and Quinoa
- Use a high quality curry powder like this one. Since most of the flavor in this recipe comes from curry powder, you want to pick one that's packed with aromatic spices.
- Dice your veggies super small for the salsa, it will allow the lemon juice and salt to marinate them well.
- If you're making this for kids, omit the cayenne or adjust to their tastes -- you can always add in more hot spices for the adults after!
- Be sure to use a naan or flatbread base that isn't too thin or flimsy, so it holds up well under the weight of the chickpea/quinoa mixture.
- Store leftovers in an air-tight container in the fridge for up to 4 days, or for up to 4 months in the freezer!
Nutrition
Calories: 225kcal | Carbohydrates: 42.9g | Protein: 8.7g | Fat: 2.3g | Sodium: 560.4mg | Fiber: 7.7g | Sugar: 4.6g