Chickpea and Quinoa Curry
1 cup (uncooked) quinoa
1 cup (cooked/canned) chickpeas
1 cup vegetable stock
1 cup coconut milk
1/2 cup diced carrots
1/2 cup diced celery
2 gloves garlic, minced
1 teaspoon ginger, minced
2 teaspoons cumin
2 teaspoons turmeric
1 teaspoon onion powder
1 teaspoon Himalayan salt
1 teaspoon black pepper
1 tablespoon tahini
1 cup chopped spinach (fresh or frozen)
1 tablespoon pumpkin seeds
In the same pot place the quinoa, carrots, celery and stock, and heat until the veggies are soft and the quinoa is fully cooked.
Add the chickpeas, coconut milk, garlic, ginger, cumin, turmeric, onion powder, salt, pepper and tahini to the pot, and cook on low/med for 10 minutes.
Add the spinach to the pot and cook for another 5 minutes.
Meanwhile, toast the pumpkin seeds to top the curry when cooked.