Ssamjang Chickpea Curry
A healthy comforting dish jam packed with flavor. We have chickpea curry, on quinoa garnished with chili garlic oil, cilantro and alfalfa sprouts.
Ingredients
- 16 Oz Quinoa
- 4 tablespoon Olive oil
- 1 Squeeze Lemons
- 1 Bunch Herbs alfalfa & cilantro
- 1 Dash Pink Salt season to taste
- 3 tablespoon Ssamjang
- 1 Stalk leeks
- 1 Cup Tomatoes
- 1 Can Coconut Milk Velvety richness
- 3 Tbsp Maple syrup Subtle sweetness is key
Instructions
- Prepare quinoa as directed in package
- In a pot of boiling water pour in quinoa. I go from 1:3 ratio.
- Make the currySlice aromatics thinly. In this one we used leeks, feel free to add onions and garlic. Sauté in a pan with olive oil until translucent and fragrant, keep stirring till a bit of browning is developed.
- Pour in LiquidPour in liquid to your flavor paste of Ssamjang and Caramelized veggies. Coconut is ideal for this but if you use veg stock that’s ok too. Neutral oatmilk, blitz cashews will work as well. Keep an open mind, there are endless ways on arriving at an outcome. Just begin with the end in mind and navigate with an open heart.
- Assemble & PresentLet your stew cool down. Flavors still develop as you rest the food. Meanwhile dress up your grains. Season with pink salt, olive oil and lemons, toss in chopped herbs fresh from your garden. Serve herbed or quinoa, ladle a hefty amount of Ssamjang curry over the grains and garnish with more herbs. For this one we had a bunch of basil & alfalfa sprouts. Don’t forget the chili garlic!