Moroccan Chickpeas Curry with Quinoa and Coriander Curd Recipe

Step 1: To begin making Moroccan Chickpeas Curry with Quinoa and Coriander Curd, firstly soak the Quinoa in warm water for 15-20 minutes

Step 2: After 15-20 minutes drain the water from the quinoa

Step 3: Fluff it with a fork and reserve

Step 4: Blanch tomatoes and make a puree out of it

Step 5: Then blanch the veggies with a pinch of salt

Step 6: Drain and retain the water

Step 7: Take oil in a heavy bottomed pan and add ginger

Step 8: Sauté it for about 20 seconds and add the tomato puree, cooked chickpeas, blanched veggies, retained water from boiled veggies and let it simmer

Step 9: Mash the chickpeas slightly to give it a little volume

Step 10: Once it is done, add all the spice powders, salt and adjust the consistency and taste

Step 11: Finish with crushed black pepper and adjust spice and top the dish with celery or coriander

Step 12: Transfer it to a serving bowl

Step 13: To make the coriander curd, firstly mix all the ingredients for the same and cool it in a refrigerator before serving

Step 14: Serve Moroccan Chickpeas Curry with Quinoa and Coriander Curd on its own or with Moroccan Roast Chicken for a weekend meal