Curried Chickpea Quinoa
5 diced green onions (whites separated from greens)
1 clove garlic, minced
1 (14.5 oz can) chickpeas coated with 2 teaspoons curry powder and 1 teaspoon garam masala
1 (14.5 oz can) vegetable stock
1 teaspoon vegan poultry seasoning
1 teaspoon nutritional yeast
1 cup plump raisins (rehydrated in chickpea liquid)
1/4 cup toasted pine nuts (or half pine nuts and half toasted pumpkin seeds)
2 cups carrots, shredded
1 cup fresh mint, chopped
1 cup quinoa, well rinsed (keep 3 tablespoon of whole wheat couscous on hand)
dressing: combine 3 tablespoon white wine vinegar, pinch of salt and black pepper, 1 tablespoon of olive oil
Toast pine nuts and pumpkin seeds in a skillet on medium heat for a few minutes and set aside. (Shake skillet and keep watch not to scorch)
In a medium sized bowl marinate the carrots in the dressing.
Drain chickpeas and reserve liquid to rehydrate raisins. Coat chickpeas with curry and garam masala. Combine with carrots.
You will need a med sized pot with a lid. Saute whites of onion for a couple of minutes to soften add garlic for additional minute.
Throw in chickpeas, carrots and rest of seasoning and stir to combine flavours. Add veg stock and let it come to a boil. Taste the liquid, add pinch of salt if you think it's necessary. Add quinoa and boil for 3 minutes. Lower heat to simmer and cover for 20 minutes. (If there is still liquid remaining, gently stir in a tablespoon of couscous and take of the head.)
Fluff with fork. Move to big glass serving bowl. Top with carrots/raisins, then mint, then nuts. Toss just before serving.