Naturally Ella · by Erin Alderson
Curried Chickpea Bowls with Quinoa
NUTRITION · PER SERVING20M COOK
CAL 29%·PRO 48%
CARBS 68G47% OF CAL
15G FIBER0G ADDED13G INTRINSIC40G OTHER13G TOTAL SUGAR
FAT 26G39% OF CAL
10G SAT15G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Creamy curried chickpeas served over quinoa with fresh parsley, lemon, and feta. Aromatic and protein-rich, it's a quick, satisfying vegetarian grain bowl.
mainbowlbeans🫕 dutch ovengluten freevegetarian
View the full recipe on Naturally Ella →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 2 teaspoons olive oil
- 2 shallots (minced)
- 2 cloves garlic (minced)
- 1 tablespoon curry powder
- 1/2 cup cream or coconut milk
- 2 cups cooked chickpeas (drained and rinsed)
- Vegetable broth (as needed)
- Salt (as needed)
- 1 cup cooked quinoa
- 2 tablespoons parsley
- 1 to 2 tablespoons lemon juice
- Feta
At a glance
PER SERVING · TIME 20M
CAL 29%·PRO 48%
CARBS 68G47% OF CAL
15G FIBER0G ADDED13G INTRINSIC40G OTHER13G TOTAL SUGAR
FAT 26G39% OF CAL
10G SAT15G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 15m
- Sodium
- 1558mg
- Total sugar
- 13g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 621mg
- Calcium
- 368mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 1558MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.