my curried chickpeas w/ Quinoa

1 medium onion, chopped

2 cloves garlic, minced

1 15-ounce can chickpeas, rinsed and drained

1 1/2 teaspoons curry powder

1/4-1/2 teaspoon cayenne or other ground red pepper (or to taste)

1 15-ounce can diced tomatoes

1 cup cooked quinoa

salt to taste

Heat a medium-sized, non-stick sauce pan over medium-high heat. Add the onions and a sprinkle of salt and cook, stirring, until onions soften. Add garlic and cook for another minute.



Add the chickpeas, curry powder, and red pepper, and stir briefly. Add the tomatoes and cooked quinoa, reduce heat to low, and cover. Simmer for about 10 minutes to allow flavors to blend. Add salt to taste.
Serve in wraps, pita bread, or lettuce leaves or with naan.

Serving Size:  4