CURRIED GARBANZO BEANS & QUINOA

CURRIED GARBANZO BEANS & QUINOA

Serves: 6
Prep Time: 5 minutes
Cook Time: 25 minutes
Soak Time: Overnight
Ready In: Overnight + 30 minutes
Accommodates: PHASE 2


Garbanzo beans are a wonderful source for fiber, manganese and folate. They are not initially approved during the introductory phases of an elimination diet, but are a great addition if digestively tolerated. Additionally, soaking the beans can make them easier to digest. 

I love the taste and texture of this curried salad. It is delicious either hot or cold and stores well for a couple of days making it great for packed lunch or a dinner side.

Lastly, garbanzo beans and quinoa are not to be eaten during Phase 1 of the Foods Four Thought Diet, but are a great later addition pending tolerance.

INGREDIENTS

• 2 cups garbanzo beans, soaked overnight
• 1 Tbsp olive oil
• 1/2 large yellow onion, chopped
• 2 cloves garlic, minced
• 2 tsp curry
• 1/2 tsp cumin
• 1 tsp salt
• 1/4 tsp pepper
• 1 cup quinoa
• 1 1/2 cup water
• 1/4 cup fresh cilantro, chopped
• 1/4 cup slivered almonds (optional)

DIRECTIONS

1. Place the garbanzo beans in a glass bowl, cover with water and soak overnight.
2. On the following day, heat the olive oil in a large saucepan over medium-high heat. Add the onions and garlic. Saute until translucent, about 5 minutes.
3. Add in the spices and stir. Next, add the soaked garbanzo beans, quinoa and water. Bring to a boil, cover and reduce heat to medium low. Allow to simmer for 20 minutes.
4. Toss in fresh cilantro, slivered almonds, and serve.

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